Joined: Apr. 10
I'm fairly new to making Angel Food cakes. I used to buy them but we have been trying to get away from store bought stuff, and I've run into some problems trying to get this kind of cake to turn out right.
Using a proper angelfood cake pan
very old oven so temps may be a bit off.
Recipe calls for 375°F for 45mins
· Mixing egg whites, cream of tartar, sugar, I get lots of volume.
· I sift the flour / confectioners sugar several times.
· Fold the dry ingredients slowly about 1/3 cup at a time
· When I put it in the pan, there is still lots of volume.
When I check it at 45 mins the cake is at the top of the pan or a little above. The top is brown and crusty cracked on top, if I touch in the cracks it's a bit wet, so I leave it a bit longer but doesn't seem to be cooking all the way through, and of course it falls after it's cooled a bit. and yes I cool it upside down.
I'm not sure if the oven is too hot, or if I have to try it at a different position in the oven. Any suggestions would be appreciated.