Comments on: Perfect Angel Food Cake

By: Nancy

Nancy — Mon, 02 Apr 2012 00:50:12 +0000

Thank you, Nicole….you made me feel better. I didn’t realize that most of the browned exterior usually stays in the pan…stuck to the pan. Can I ask what you use to invert your cakes? I could not find anything to fit that hole and remain stable. Somewhere, today, I read that inverting a large bowl and putting a cooling rack on top of the bowl would work. Do you think?? I am sticking with this until I am satisfied with my finished product. Your help is appreciated.

By: Nicole

Nicole — Sun, 01 Apr 2012 23:47:55 +0000

Nancy – You were right that the sides of the pan should not be greased. If you want to get more of the browned “crust” on the sides of your cake, use a long thin knife or offset spatula and scrape the sides of your pan when removing the cake. Most of the time, with angel food cakes, that browned exterior does remain in the pan, so you just need to be diligent when taking out the cake if you want to keep it on.

By: Nancy

Nancy — Sun, 01 Apr 2012 23:04:07 +0000

I just cooked my first angel food cake. It was delicious and texture was great. The only thing was that when it came out all the crust came off the side of the cake leaving it white. That is okay I just think it looks better with the crust on the side. I did invert it but maybe not high enough to get lots of air in and around cake. Can anyone tell me what I did wrong? I did not grease the sides of the pan…did put a little spray just on the bottom of the pan. Again, I was very satisfied with the texture.
HELP!

By: Angelfood cake « Kitchen without Borders

Angelfood cake « Kitchen without Borders — Tue, 21 Feb 2012 17:46:42 +0000

[...] is the recipe I have made over and over from Baking Bites, the original name is the Best Angel Food Cake but I can’t judge having stopped at this version, if you haven’t tried making Angel food [...]