Troubleshooting Guide - Angel Food Cake Mix (2024)

FAQs

Troubleshooting Guide - Angel Food Cake Mix? ›

Give your boxed angel food cake mix a summery twist by adding a can of crushed pineapple to it. Gently fold it into the whisked batter, careful not to deflate the mixture. If you over-whisk it, the cake will turn out chewy and dense.

Give your boxed angel food cake mix a summery twist by adding a can of crushed pineapple to it. Gently fold it into the whisked batter, careful not to deflate the mixture. If you over-whisk it, the cake will turn out chewy and dense.

Cooled in the pan incorrectly: Inverting the pan ensures that the cake continues to expand and hold its shape once cooled. Cooling the cake upside down is crucial – if you cool the cake in the pan right side up, the cake will collapse on itself.

Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.

Use freshly separated eggs because they aerate the best. Carton egg whites or egg whites that have been frozen won't expand as much during the whipping process, which will negatively affect the rise of your cake. You'll have a lot of leftover egg yolks, so make some lemon curd and serve it with the cake!

Because eggs help build the cake's structure (don't use them and you're looking at a gooey mess), adding an extra egg yolk makes the cake batter denser. Translation: you'll have a moister confection. Conversely, she suggests an extra egg white for a fluffier cake.

Every angel food cake has to be cooled upside down in the pan. Why? Until the cake is completely cooled, its spongy structure hasn't set. Flipping it upside down makes sure it doesn't collapse during that process.

Do not grease the angel food cake tube pan (one in which the center tube is higher than the walls of pan and the bottom is removable.) You want the batter to cling to the side while it is rising. A greased pan will not allow the batter to rise.

pan off the soda bottle because it's cooled, place a dinner plate over it, invert it, and then if you wish, invert it again with a second dinner plate. I'm sure you could you whatever cake plate you choose for the 2nd inversion.

Angel food cake is done when the cake is golden brown and the top springs back when pressed firmly.

Can you use a 9x13 pan for angel food cake? ›

Yes, you can bake an angel cake in a 9×13 pan instead of a tube pan.

The one thing bundt pans and tube pans have in common is their hollow center tube. It's generally advised to bake an angel food cake in a tube pan, but I have always used a bundt pan, and it works very well.

Use cream of tartar – cream of tartar is an acid and stabilizes the egg whites. Without cream of tartar, your cake will collapse. Other acidic ingredients aren't quite as strong, so I wouldn't recommend substituting cream of tartar with anything. Sift some of the sugar and flour several times – four to be exact.

What to Serve with Angel Food Cake/Topping Ideas. Fresh berries: strawberries, cherries, blueberries, raspberries, etc. Homemade whipped cream (recipe below!) Lemon curd (great use for those leftover egg yolks!)

Angel Food Cake is a beautiful kind of cake. Is airy, foamy and it has a velvety that feels like a marriage between a pound cake and a cheesecake. It's made solely with egg whites as the leavening agent and no butter, oil or milk.

Add an Extra Egg

Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.