Angel food cake

11 replies [Last post]
Madeleine's picture
Offline
Joined:
09/29/2011

Why don't you all TELL me this stuff in advance??? Angel food cake. What the heck is it? Baked marshmallow fluff?

It oozed out of the pans and all over the oven. I swear it tried to open the oven door. It's stuck to everything.

Now I'm supposed to hack it into chunks for a raspberry fool in the morning. Well, it's innkeeper fool this afternoon!

OK, off to make the whipped topping. At least I know what that will look like!

__________________

Everyday, for good or ill, we intersect with some else's story and become a part of it.

 

Madeleine's picture
Offline
Joined:
09/29/2011

Totally worth! Everyone loved it.

Breakfast Diva's picture
Offline
Joined:
05/26/2009

Angel cake is one of those items that I just buy already made in the grocery store. Let them fuss with it. Not worth the difference in taste and it's a big pain!

Madeleine's picture
Offline
Joined:
09/29/2011

Out of a box. No oil. The directions warned not to use a bundt pan because it would be too small. I was too lazy to dig out the right pan so I just put the batter into 2 loaf pans (also an option). It's ok, it all scraped off the oven floor just fine. Eye-wink

Now I'm supposed to use a serrated knife to cut it. I just need chunks so it really doesn't matter how it looks.

Generic's picture
Offline
Joined:
02/24/2011

Actually, you need a serrated knife to cut it when it's cooled, or you end up making it like cotton candy, all bunched up.

__________________

Permission to quote in whole or in part, other than usage on this forum, is entirely forbidden.

 

Madeleine's picture
Offline
Joined:
09/29/2011

Serrated knife used, all bunched up anyway. Good thing it's going in a trifle.

Generic's picture
Offline
Joined:
02/24/2011

Trifle... leftover muffins that the guests didn't eat. Smiling

Kay Nein's picture
Offline
Joined:
02/13/2012

GREAT Idea!  Thanks

Generic's picture
Offline
Joined:
02/24/2011

It's the lightest of cake batters and very temperamental. The important rule is this... no oil in the mixing bowl, don't use plastic (it retains oil). Seperate eggs while cold, whip when at room temperature. Don't overbeat, don't cut on the sugar. It shouldn't expand unless someone put baking powder in the recipe, whereupon, you need a new recipe, the air all comes from the egg whites. 

IronGate's picture
Offline
Joined:
08/09/2008

Aren't you supposed to cool the cake in the pan, upside down so that it doesn't collapse? I remember being threatened asked politely to not run through the kitchen as a child when an angel food cake was being cooled -- with the pan balanced over a coke bottle. My mother's pan didn't have those handy feet.

__________________

Remember that silence is sometimes the best answer.

 

Offline
Joined:
10/07/2008

IronGate wrote:

Aren't you supposed to cool the cake in the pan, upside down so that it doesn't collapse? I remember being threatened asked politely to not run through the kitchen as a child when an angel food cake was being cooled -- with the pan balanced over a coke bottle. My mother's pan didn't have those handy feet.

Yeah!  I have an angel food pan, and that is what I do.

__________________

Gluten free is never free. - Joey Bloggs

 

Madeleine's picture
Offline
Joined:
09/29/2011

Yes. I had them in loaf pans and you have to set them on their sides until the cake is cooled.

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.