Angel Food Hell

Hi-

I have a very strange problem making angel foods recently.

I mix the meringue for two cakes at a time in a large Hobart and fold in the cake flour and half the sugar with my arm and cupped hand as per my chef's instructions. The cakes look fine going in - nice and even in the pan, but when they come out they have invariably shrunken a little from the sides of the pan and then about 30 minutes after I invert them, they will just slip right out of the pan! It happens over and over again and we can't figure out what the problem is.

FYI: The cakes are always cooked through and the pans are never greased.

Any ideas would be greatly appreciated.

Thanks!

Reply to
Rebecca Michaels
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Underbaking makes angel food cakes fall out of the pan--leave them in the oven an extra 5 minutes or so. They might look cooked through, but I bet they need those few extra minutes. Good luck.

-Scott

-Scott

Reply to
Scott Taylor

You may have overbeaten the whites . Roy

Reply to
Roy Basan

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