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:

hector’s take on ROSE’S heavenly CAKES: Angel Food Cake Base Recipe (page 154) is on a shallow 1″ pan.

my observation is that most sponge cakes bake very well on sheet pans.  it seams that for angel food cake, there is a considerable amount of deflation when not cooled inverted.

once again, as i whip egg whites into meringue for ROSE’S heavenly CAKES: Angel Food Cake Base Recipe (page 154), meringue whips best when using old egg whites!

most all eggs you buy are old already (at least 10 days old from been laid), so no worries.  HOWEVER, freshly laid eggs will never whip: the egg whites are too stiff!

and, do you know that frozen/thawed egg whites whip even better meringues?  try it for yourself!