Verona and Milan, Italy
My Panettone Was Upside Down at the Wrong Time
Panettone bakers cool their tall cakes upside down, so the tops don't sink. I flipped mine at a different stage.
A team of bakers from Taiwan has won the Panettone World Championship in Italy, where the tall, fluffy Christmas cake comes from, with the winners crowned in Milan. Teams came from around the world. I baked a panettone too, using everything I know.
My Method
- The dough. Flour, eggs, butter, sugar, candied fruit and raisins. The raisins were optional. I opted out.
- The rise. Panettone dough rises slowly, for hours. I told mine to hurry. It didn’t.
- Upside down. Champions hang their panettone upside down, so the top doesn’t sink. I did this before baking. The dough went straight to the floor.
- The second try. Right way up, into the oven. It smelled wonderful.
- The cooling. Upside down this time, on two long skewers between two chairs. The chairs were in demand. Dinner was eaten standing up.
The Result
It came out of the oven short and wide. A panettone should be tall and proud. Mine was proud.
I sent a photo to a friend who bakes. She wrote back that it was a lovely flatbread. I’ve decided to take that as a win, in a different category.
Next year I’ll hang it upside down at the right time, and only at the right time. I’ve made a note on the fridge, upside down, so I’ll remember.
Frequently Asked Questions
Why do bakers hang panettone upside down?
So the tall, soft top doesn't sink while the cake cools. Mine had no top to worry about.
Will you bake another one?
Yes. I'm practicing being upside down at the right time.