Angel food cake falls out of pan
Posted: 09 March 2008 01:33 PM   [ Ignore ]
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I’ve tried the chocolate angel food cake recipe and the orange chiffon cake recipe and each time I invert the pan, the cake falls out about 10 minutes into the cooling process.  it’s a traditional aluminum angel food tube pan and it’s not non-stick.  I never grease the pan and I wash and dry it thoroughly, so I’m not sure why this is happening!  Do I need to get a new pan?  The cake is delicious (albeit a bit squashed) but I can’t serve it to guests.

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Posted: 10 March 2008 02:17 AM   [ Ignore ]   [ # 1 ]
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I’m so glad to hear that I’m not the only one in this boat. The same thing happens to my angel and chiffon cakes, without fail. They taste great but aren’t particularly pretty. It’s so frustrating to see this beautiful creation slowly sliding into a heap after 10 minutes. I’ve tried several traditional pans i.e. shiny, no grease and not non-stick (now have 3) with the same results, so I don’t think the pan is the problem. Baking 911 has a thread on this but the guru there had no solution to offer.

Rose, on her video, mentions three possible causes: high humidity, draft and underbaking which I take to mean the oven temp is lower than 325F. Most other recipes bake at 350F. I’m going to work my way through these variables and see if I can figure it out.

I think I’ll preheat my oven to 350F . The temp will automatically drop a bit when I open the oven door to put the pan in and then I’ll reduce the thermostat to 325F. I do not think where I live has particularly high humidity. It’s summer and averaging about 60%. However, I will try and bake on a day when humidity is about 40% and make sure there is no draft.  Will post if I have a breakthrough!

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Posted: 10 March 2008 10:29 PM   [ Ignore ]   [ # 2 ]
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Patrincia & Hector - I bake in lower third of oven for recommended time and cool on bottle. Cakes brown nicely, no wet streaks inside. I have even tried baking in ungreased, not non-stick, metal, 9 inch pans thinking there would be less mass to pull it down but no luck - still fell out. I love the this style of cake so I’m not giving up. Any further comments appreciated. Thanks.

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Posted: 11 March 2008 01:59 AM   [ Ignore ]   [ # 3 ]
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Thanks to everyone for your replies - so helpful!  I don’t think it’s underbaking - the underside (and I get a good look at it when it falls out) is fully baked and there are no wetspots or streaks.  I suspect it’s the draft.  Both times I tried this I had my windows open in the kitchen and other rooms and there was a cool cross breeze.  I’ll try again but with all windows shut. 
And the bottle I use is an old champagne bottle, which works well as it has a wide base ; ) 
I’ll report back after I try the recipe in a non-breezy room!

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Posted: 18 March 2008 09:36 AM   [ Ignore ]   [ # 4 ]
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Hmm…that’s cake for thought. Will try that out. Thanks

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Posted: 18 March 2008 12:19 PM   [ Ignore ]   [ # 5 ]
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I attended that lecture that Rose gave on flour, where she baked her angel food cake.  I went home and baked it with glorious results!  One thing that she did that made a lot of sense was, before adding all of the batter to the pan, she took a spatula full of batter and wiped it on the sides to ensure that no air pockets would form on the side of the cake during baking.  Perhaps this is also a trick for getting it to adhere to the sides properly???  could be!

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Posted: 19 March 2008 01:26 AM   [ Ignore ]   [ # 6 ]
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I’d totally forgotten that snippet from the video. Thanks for pointing it out.

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Posted: 04 January 2009 04:43 PM   [ Ignore ]   [ # 7 ]
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I am SO GLAD to have found this thread!  I thought I was the only one whose cakes kept falling out of the pan.  Like many of you, I’ve bought different pans - the one I am now using is aluminum with feet and still, not much success.  I don’t rely on the feet, but invert over a thin necked, but short, wine bottle.  I thought my problem was related to not beating the whites long enough or poor folding technique, but perhaps, it’s neither.  I’ve tried so many different recipes for chocolate angel food cake and the cakes never rise to full height and usually fall out of the pan after 10 minutes.  My family loves these cakes because they taste great, but I would never serve them for company because they look puny and smooshed.  I bake in the lower 3rd of the oven at 350 degrees for 35-38 minutes.  The cakes stick to the pan when I take them from the oven, but not for long once inverted.  Maybe I’ll try Rose’s method of putting some batter on the sides of the pan first.  Maybe that will help. I do the “S” swirl with a thin bladed knife before I put it in to bake.  I have a cake cooling as I type, but my expectations for staying in the pan are low. 

I’ll check back from time to time to see if anyone here has found the answer to this problem.  Oh yes, I’m in New England, low humidity today, kitchen not drafty.


Thanks for any advice!!

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Posted: 05 January 2009 12:23 PM   [ Ignore ]   [ # 8 ]
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Thank you Freshkid for your quick reply!

I got lucky yesterday.  For the first time in I don’t know how many moons, my cake did not fall out of the pan.  I checked it after 15 minutes from inversion and voila, it was holding steady over my wine bottle.  Continued to stay in the pan until the cake was completely cool.  Maybe I did a better job beating the whites and folding.  Pan was spotless, no grease, a regular 10 x 4 aluminum angel cake pan, baked cake in lower third of oven for 38 minutes at 350 degrees.  I’ll try to do whatever it is I did this time, the next time I make an angel food cake.  The cake rose 3 inches - not the 4 I had hoped for - but this was a chocolate angel cake with 1 1/2 cups egg whites and grated chocolate.  Perhaps, had I used more whites, I would have gotten a higher cake.  Still, it stayed put for cooling, had no trouble removing it from pan, and tastes great.  I’m thankful for this success.  Have a great day in Nevada.  I woke up to very icy steps and driveway.  No fun.  Just put a chocolate drizzle on cake.  THAT was FUN!

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Posted: 05 January 2009 02:05 PM   [ Ignore ]   [ # 9 ]
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Thanks again.  Will do!

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Posted: 05 September 2015 11:14 AM   [ Ignore ]   [ # 10 ]
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The problem with chiffon cakes falling out of the pan when inverted from my experience is due to underbaking. Use an oven thermometer to monitor oven temperature and do not rely on the temperature settings on the oven. Also, Overfilling the tube pan with too much cake batter could also cause problems. Pans should only be filled about 2/3 or 3/4 of the inner pan height. Make sure pans are grease free. I’m also using non-stick pans from Chicago Metallic and they work just fine. Had my share of successes and failures when it comes to making chiffon cakes. If you observe cakes baking for a period of time, you can somehow tell if the cake is ready to be taken out of the oven and whether or not the cake will fall when inverted.

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