Making a sponge cake
The cake (or rather one half of the cake) comes out of the oven nice and firm but not too tough.
We flip it out on to a cooling tray.
And remove the tin to let the cake cool.
All the above is repeated with the second half of the cake. Finally we join the two pieces with an appropriate filling. Icing sugar and jam is popular but for this cake I'm using chestnut sauce.