Remove the cake from the oven to a cooling rack, and let it cool in the pan for 15 minutes. Carefully turn it out of the pan and then flip it onto a serving plate, so that the crackly side faces up. Since the cake is fairly delicate, this can be tricky, but I’ve found that the easiest way is as follows.
Place a sheet of aluminum foil over the pan, and place a large, flat plate—not the serving plate—on top of the foil, facing down. (A small sheet pan would also work.) Hold the cake pan and plate firmly together and quickly, carefully, flip them. The pan should now be on top of the plate, with the foil between them. Remove the pan, revealing the cake, which is now upside-down. Remove the parchment paper. Place the serving plate gently atop the cake. Wedging your index fingers between the plates to keep from squishing the cake, flip them so that the cake is now right side up. Remove the foil.
Cool completely before serving, preferably with lightly sweetened whipped cream.
NOTE: This cake can be kept at room temperature, sealed in plastic wrap, for up to 3 days, or it can be refrigerated for up to 5 days. (Be sure to bring it to room temperature before serving.) To freeze it, wrap it tightly in plastic wrap and then foil, and it will keep for up to a month. Before serving, defrost at room temperature for 24 hours, still fully wrapped.
Yield: 6 to 8 servings
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