I am making a gluten free, chocolate sponge cake for a Seder. The recipe says to take cake out of the oven when done, then place it on its side for 15 minutes to cool. Next step calls for loosening cake from pan with a plastic knife, then turning it out of the pan and onto a cooling rack. I thought sponge cakes were supposed to cool upside down, either in a pan with feet or hanging from the neck of a bottle for an hour or two. Not sure which method will give me the moistest cake. Advice? Thank you for any help you can provide.