Chocolate Tweed Angel Food Cake, from Rose’s Heavenly Cakes (p.159)
Posted: 13 July 2014 06:10 PM   [ Ignore ]
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I made this cake twice recently. With the same result: it collapsed on the counter, when it was cooling off, reversed on a bottle.

I have been checking my oven temperature and it seems o.k., but, after 30 minutes, the cake tester was wet. I left it 5 or 10 minutes more, checking regularly. When I removed it from the oven, it has begun to shrink from the sides, so, it was no surprise that it felt on the counter.

The pan is the right size, I think (the batter almost fills the pan: there is approximatly 1 inch left).

Is it possible that the cake tester should be not perfectly clean when the cake is ready?

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