"Vox Humana" > wrote in message
...
>
> "Mobjoe" > wrote in message
> ...
> > My wife has tried three times to bake an angle food cake and when she
> turns
> > the pan over the cake collapses about 3 inches. She is using a cake pan
> that
> > the bottom comes out.
> > Tia
> > Mobjoe
>
> How is the texture of the cake? If it is wet, then the cake wasn't baked
> enough. How was it cooled? Angel food cake should be cooled with the pan
> inverted. If it is thoroughly baked and cooled in an inverted position, I
> don't see how it could collapse. It would help if you posted the recipe.
> Also, make sure the pan is NOT greased.
>
> Foam cakes are rather technique sensitive. You have to whip the whites to
> the proper stage and no more. The equipment has to be free of grease.
The
> eggs have to be stabilized by using a copper bowl or more frequently an
acid
> like cream of tartar. The sugar should be added to the whites slowly.
You
> have to be very careful when you fold in the dry ingredients. Still, if
the
> cake had good volume when it went into the oven and after it came out,
only
> to collapse later, then I think it is underbaked and maybe not properly
> cooled.
>
>
Here is the recipe
1 1/2 C egg whites
1 1/4 Teas. cream of tartar
1 teas. salt
Beat until very stiff
I c plain sugar (sifted)
Gently fold in
1 C flour
1 1/2 C powdered sugar (sift together)
1 1/4 teas. vanilla
1 1/4 almond extract
Add
Bake at 350 for 35- 40 minutes. Turn pan upside down and let cool
Tia
Mobjoe
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