Jenn, those a really cute.  I love how Rose calls the mini angel food cakes cherubs!  Thanks again to everyone for the nice comments, and yes, Patrincia, we would have a lot of fun

...glad to hear you are going to try it Shimi!  Try to use wondra flour if have it/can get it.

Jenn, those are cute little cupcakes!  It’s so helpful to know that it doesn’t end up being too sweet.  I’ve made the orange chiffon as cupcakes, and that’s dreamy, so I’ll have to get around to trying this.

Patricia - I did see that question but unsure how to respond. There is no grating secrets, though I use my new fancy schmancy box grater from William Sonoma. I called it fancy schmancy because it has like 8 different sizes all around it, and it has a cover at the bottom to catch the grated goods. I use one of the smallest size - the chocolate turned out very small like snowflakes.

My theory of why the cupcakes look perfectly flecked is because these babies were baked only 15-20 minutes in the oven (they’re done that fast) - so that the chocolate didn’t have enough time to melt. I don’t know if this is correct, though.

Additional comments: I should also mention that the chocolate I used has been refrigerated for months - maybe that plays a role too.

Thanks Jenn.  I decided to grind the chocolate in my food processor.  The cake is in the oven now - I’ll let you know how it turns out.

Mine flopped.  First time I’ve ever had an Angel Food cake fall.

http://butteryum.blogspot.com/2010/01/yes-i-made-cake-that-flopped.html

Oh, so sorry Patrincia! Yours does looked cook through though.  I wonder what caused it to fall out? I know Rose mentioned that a draft can cause the cake to drop out.  What is strange to me is that there are no browned parts on the sides—I see they are still in the pan—as if the cake pulled itself off from the sides that would have normally held it in place.

Just looked at the other pictures on your blog, and it looks like the cake pulled itself away from the sides before you inverted it.  At least, that is how it looks in one of the pictures before this one.  Now the question is what would have caused it to do that?

Do you think it is possible you over-baked it, and that caused it to pull away?

Patricia,

You cake still looks yummy. To me, this seems more like a “pinch cake” than the salt pinch cake. I want to reach and pinch off a piece of airy yumminess. 

Matthew - 26 January 2010 04:28 PM

Do you think it is possible you over-baked it, and that caused it to pull away?

Do you think when you “prepare the pan” with a bit of the batter, then add the remaining batter…if its not done right and the two don’t meld, then maybe that’s were the break can occur. Seeing the image of Patricia’s “prepared pan” reminds me of the missing part of the cake that stuck in the pan when the cake dropped out. Does this make sense?

I think Matthew’s other comment about the caking being slightly overcooked may be correct as the cake seems pulled away from the edges before it was inverted.

For angel cakes, you don’t grease the pan!

Bungalow Barbara - 26 January 2010 04:52 PM

For angel cakes, you don’t grease the pan!

Yes, that’s true.  I didn’t grease the pan - I “prepared” it by smoothing a layer of the batter in the pan, as directed by Rose in the recipe.  You’ll have to look at my blog to see what I mean.

.

Matthew - 26 January 2010 04:28 PM

Do you think it is possible you over-baked it, and that caused it to pull away?

All I can say is the cake hadn’t started to shrink down (as directed) at 30 minutes, so I kept it in the oven for another 5.  The cake is quite delicious, not dry at all.
I’ll try this cake again, only the vanilla version.  We’ll see if I have any better luck.  Not today though…. I’m fresh out of egg whites. 

Lots of yolks hanging around