hector’s take on ROSE’S heavenly CAKES: Angel Food Cake Base Recipe (page 154) is on a shallow 1″ pan. the texture was less airy than baked on a traditional angel food cake tube pan, but i think it made a ‘perfect’ layer ‘sponge’ cake frosted with the most delicate chocolate ganache:
it was very delicious and i don’t think the angel food cake was any too sweet. i frosted it with a VERY THICK layer of dark chocolate ganache.
then i coated it with the shiny lacquer glaze, which i think is TOO SWEET.
the gold was perfect gilding:
Hi hector
I was directed to your webpage via RLB’s site.
I’m having some queries with regards to your Angel Food Cake base. Did you actually fill the batter up to the brim of the shallow cake tin? I am actually intending to make a layer cause using Angel Food Cake as the cake base but wasn’t really sure about how it would turn out if it is baked using tins other than a tube pan.
Hope to hear from you soon
Thanks & Regards,
Shi Hao
an angel food cake will work only on a 1″ deep pan. anything deeper, without a center tube will sink.
don’t use a 2″ deep pan and fill it only 1″, the extra bare metal will scorch the delicate cake.
pan should be ungreased, so when cooling, it doesn’t detach and shrink.
yes, I filled to the top.
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Thanks a lot hector, I will try it out this weekend. But I have another question. Did you use the conventional 12 egg whites recipe for a 9 by 1 inch pan?
nooooooo! of course not!
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Okay… haha, so did you half the recipe or something?
🙂
I made one recipe, filled my 11″ x 1″ pan to the rim, baked the xtra on Wilton’s individual angel food pans.
all explained at
https://myyellowkitchen.com/category/2nd-chapter-sponge-cakes/angel-food-cake-base-recipe-page-154/
and
https://myyellowkitchen.com/category/2nd-chapter-sponge-cakes/heavenly-vanilla-bean-angel-food-cake-page-162/
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