belasuna - 26 January 2010 04:48 PM

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.

I get what you mean… maybe that’s where the problem was.  I’ve never had an angel food cake fall before… this was the first time I have made one with that technique, and also the first time I had made one using Wondra flour.

I don’t think it was the chocolate or wondra though, and if anything chocolate makes things stick more.  I think maybe you psyched yourself out that you might under bake it because of the under-baking collapse, and ended up taking it too far the other way.  I know I’ve done the same thing several times with pumpkin pie for instance because I was scared of it being underdone.

Matthew - 26 January 2010 05:06 PM

I think maybe you psyched yourself out that you might under bake it because of the under-baking collapse, and ended up taking it too far the other way.  I know I’ve done the same thing several times with pumpkin pie for instance because I was scared of it being underdone.

To be totally honest, I wasn’t worried at all.  As a matter of fact, I was feeling quite confident… maybe overly so. 

We all need our bubble to burst every now and then.

Baking is good about bursting your bubble, isn’t it?  But glad to hear you will try it again. Do try the tweed version again too sometime as it is very tasty for AFC. Also, I hope you’ll try the wondra again as I really liked using it (both of the cakes I posted on this thread used wondra). Thanks for being brave enough to share too. I never feel inspired to post when I have my disasters!

Matthew - 26 January 2010 05:34 PM

Thanks for being brave enough to share too. I never feel inspired to post when I have my disasters!

Me too, but I figured if Marie could show her failure, so could I.  Let’s hope I don’t have to do it again any time soon.
Time for me to go brown some beef… I know I can do that without any trouble!

Oh no!! you must do the choc tweed - we’re all on tenderhooks!    joan

Matthew - 26 January 2010 10:51 AM

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

I can’t get Wondra here :(  However I will still give it a shot as all Rose’s sponge cakes I’ve made using cake flour have been successes. It will have to wait till after I move next month as my mixer is already packed, and I can’t stomach the task of beating all those egg whites manually. In fact I was supposed to move last December and packed up my stuff, but the move got postponed so my baking stuff are still in boxes. I haven’t baked for 4 weeks! and am itching to get back to it. This will be the first cake I make once I’m settled in.

Patrincia, so sorry about your angel cake. Like the others, the only thing I can think of is overbaking. I’ve used the ‘cake tin prep’ technique on the chiffon cakes with no problems, so I don’t think that’s the issue. And humidity here is always high, so that probably wasn’t a factor either. Am glad the cake was still delicious.

Matthew and Jenn, your cakes/cupcakes look wonderful. I have only done the basic recipe from RHC, and it is always so delicious. 
I love the photos!

Patricia - so sorry about what happened to your cake. I don’t know much about angel food cake (didn’t even know you’re suppose to flip it upside down!) so I couldn’t offer any advice. Only lots of sympathy! Shall I send a smiley face angel food cupcake your way to cheer you up?

I;m very late on this reply but that is a GORGEOUS cake as well as GORGEOUS photos!!

Now my mouth is watering…..........gorgeous cakes!!!

i’ve been reading with much detail all your counts and miscounts.  the fallen angels look VERY edible, perhaps less airy, so i am just about to make a fallen angel on purpose and see what happens:  to bake with a greased/floured shallow pan, and unmold immediately and see what happens.  it is almost like the instructions for a genoise or biscuit:  unmold immediately to prevent shrinking and then let the top crusts support the cake structure while cooling.  shall i?

anyhow, here is my chocolate tweed angel food cake so far:  http://myyellowkitchen.wordpress.com/category/2-sponge-cakes/chocolate-tweed-angel-food-cake-page-159/

I can tell you this Hector.  When my angel food cake was freshly fallen, it was tall.  It slowly compressed under it’s own weight as it cooled.  It was delicious anyway!

how about lots of bakers joy, so a thick crust is formed and make that support the cake.

i’ve seen chiffon cakes (true chiffon recipes) baked on sheet pans, and these are never cooled upside down.

chances i must take, for the good of everyone’s takes.

hectorwong - 02 February 2010 08:11 PM

i’ve seen chiffon cakes (true chiffon recipes) baked on sheet pans, and these are never cooled upside down.

 

Don’t you think that’s because they aren’t tall enough to worry about them compressing?  Just a thought.

I like your attitude