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angel food cake pan
Sun Aug 22, 2010 2:37 pmFood.com Groupie
What's wrong? I have a new angel food cake pan.. heavy duty, 2 part, non stick..My first attempt today was a pineapple angel food cake. ..cake mix and can of crushed pineapple.. Directions say for darker (yes), and non-stick (yes)- lower the temp to 325.. Cake never rose and actually even fell out of the pan when I inverted it.
Next try was a chocolate angel food cake.. just grated chocolate added to the cake mix.. Only rose to half the desired height. Looks edible (at least didn't fall out of the pan)but denser than angel food cake.. This one I cooked at the full 350' temp... Could it be the pan? Oven has never given me problems. I will try a scratch recipe next time but am seriously wondering about getting an old fashioned aluminum angel food cake pan.???????
Mon Aug 23, 2010 7:44 pmForum Host
I think the problem with the pineapple angel food cake is the pan. All the recipes I've seen that use angel food cake mix and crushed pineapple use a 9 x 13-inch pan, and not an angel food cake pan.
As for your chocolate angel food cake, it may have been the chocolate you used. From the chocolate angel food recipes I've read, they all use (unsweetened, baking) cocoa powder.
Chocolate Angel Food Cake - Nestle's recipe
Yields: 12 serving
1 pkg. (14.5 to 16 oz.) angel food cake mix
1/2 cup Nestle's® Toll House® Baking Cocoa
PREHEAT oven according to cake mix package directions.
COMBINE cake mix and cocoa in large mixer bowl. Prepare and bake according to cake mix package directions. Sprinkle with powdered sugar; top with strawberries.
Chocolate Angel Food Cake by Rose Levy Beranbaum - The Cake Bible
16 large egg whites (2 cups) (480 ml)
4 tablespoons (30 grams) Dutch-processed cocoa powder
1/4 cup (60 ml) boiling water
2 teaspoons pure vanilla extract
1 3/4 cups (350 grams) granulated white sugar, divided
1 cup (100 grams) sifted cake flour
1/4 teaspoon salt
2 teaspoons cream of tartar
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Have ready a 10 inch (25 cm) two piece angel food cake (tube) pan.
Separate 16 eggs, whites in one bowl and yolks in another. Cover whites with plastic wrap and bring to room temperature (about 30 minutes). Cover yolks and store in refrigerator or freezer for another use.
In a small measuring cup or bowl combine the cocoa powder and boiling water and stir until smooth. Stir or whisk in the vanilla extract. Set aside.
In another bowl whisk together 3/4 cup (150 grams) granulated white sugar, the sifted cake flour, and the salt. Set aside.
In a large mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1 cup (200 grams) granulated white sugar until stiff peaks form.
Remove 1 cup of the beaten egg whites and whisk it into the cocoa powder mixture to lighten it.
To the remaining egg whites, gradually sift the flour mixture over the egg whites (about 1/4 cup at a time) and gently but quickly fold the flour into the egg whites. You can use a large wire whisk, large rubber spatula or a angel food cake folder for this task. Once you have incorporated the flour mixture into the egg whites fold in the cocoa powder mixture. (It is important not to over mix the batter or it will deflate.)
Pour the batter into the pan (will be almost full) and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the oven for about 40 - 45 minutes. It is done when a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. The top of the cake will have cracks.
Immediately upon removing from the oven invert the pan. Suspend the pan by placing the inner tube on the top of a soda or wine bottle. Allow the cake to cool for about 1 1/2 hours.
When completely cool, run a metal spatula or knife around the sides of the pan to loosen the cake and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom and center core of the pan and remove. Place onto a serving plate.
The cake will keep covered for a few days at room temperature or for about a week in the refrigerator.
This cake can be eaten alone with just a dusting of cocoa powder or confectioners' sugar. Is also wonderful with fresh berries and softly whipped cream. Another idea is to serve with ice cream, strawberry or raspberry puree, or chocolate sauce.
Mon Aug 23, 2010 8:04 pmFood.com Groupie
Thanks for your suggestions...The pineapple cake recipe called for the angel food cake pan, and the highly reviewed chocolate cake- for the finely grated intense dark chocolate and orange chocolate bar...which left me to wonder why I wasn't getting the results others were... Oh well.. I guess it's time to put sauces on top of angel food cake! Thanks again.
Sun Sep 05, 2010 1:02 amFood.com Groupie
I just read your question.......and saw it once before, but I was surprised that no one else had replied. From what I have always heard, an aluminum pan should never be oiled or greased because the cake is supposed to adhere to the sides of the pan as it rises during baking. It seems that with a non-stick pan, that would not be possible. I still have the aluminum pan I got as a bride......(48 yrs ago) and I love it. I don't think I would chance the non-stick version after all these years of really high, fluffy angel foods.
Perhaps it's not the ingredients, but the pan that was your problem. I hope you will try again with another pan and see what happens.
Sun Sep 05, 2010 8:53 amFood.com Groupie
Thanks Donna... I'm thinking along those lines as well..Some things shouldn't be "improved" on! Ha.
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