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The mystery of the giant angel food cupcake

Ah_Grasshopper Jul 28, 2008 10:21 PM

While spending a long weekend recently in Chicago, I had a giant angel food cupcake from Fox and Obel that was simple and perfect in every way. It was tall--about 2 1/2 inches *above* the line of the giant cupcake paper. It's top was golden, with a sparkle--almost as if it had a glaze, and the center was brilliant white. The flavor and texture were pure. Angel food is my single talent and passion, so of course I came right home to try it out. These puffed up lovely in the oven, but as soon as they came out of the oven, they shriveled and shrunk in their papers...no need to hit you over the head with a metaphor on this one.

When I make my AF cakes normally (as cakes), I turn them over onto a beer bottle and let them cool completely like that. But I couldn't figure out a way to do this with cupcakes in papers.

Any suggestions?

P.S. I'm well aware that angel food is the Sound of Music in the cake world...so you don't appreciate angel food cake, please don't bother with the snarky remarks...I've heard them all but was completely exonerated by the cupcake described above.

  1. o
    OpheliaRSC May 14, 2009 09:11 AM

    I am thinking perhaps you could insert a thin 4 inch nail (new) into each cupcake while they are still hot and in the papers and muffin tin..... place a baking tray on top of the nails & muffin tin then carefully turn muffin tin/baking sheet upside down so cupcakes are resting on the nails and the nails on the baking seet... (be careful not to pierce the cupcake paper or the cupcake may creep further down the nail than you want) leave muffin tin in place while cooling as the nails alone will not support the cupcakes.

    1. manraysky Aug 15, 2008 02:16 PM

      I have a suggestion, but I haven't tried it out myself, so take that into consideration . . .

      Try making a collar out of parchment paper that extends beyond the height of the cupcake paper. That way the angel food cake has a wall to "climb" and support it until it cool, and then you can remove it when the cakes are cooled.

      1. todao Jul 29, 2008 04:07 PM

        Take a look about half way down this page where it talks about "over beaten" egg whites.


        1. Calipoutine Jul 29, 2008 03:18 PM

          I like angel food cake and its so rarely done well. I'll be in Chicago on the 8th and since I'm staying very close to Fox and Obel I'll have to check it out. Did you eat anything else at Fox? What else was good?

          1. todao Jul 29, 2008 08:21 AM

            Just a theory -
            Cooling them by laying them sideways doesn't appeal to me; unless I want a square shaped finished product. I'm wondering if adjusting the cooking time so that, instead of finishing them at baking temp., you cooled the oven slowly and left them in there to partially cool before exposing them to the shock of the ambient kitchen temperature would work. It'd take some experimenting -

            1 Reply
            1. re: todao
              mspresque Aug 15, 2008 12:59 PM

              well if you could cooling them upside down is the best, sideways is easier for small things like ramekins with no lip. Problem is for souffle type things, just letting it cool slowly might end up with a overbaked product. It is a fairly delicate thing.

            2. m
              mspresque Jul 29, 2008 07:30 AM

              I make these angel food single serves that might help you.
              The trick is to treat them like a souffle, butter and sugar the giant cupcake walls and once baked lay them on their side until they cool or else they collapse.

              hope this helps

              1 Reply
              1. re: mspresque
                cookie_eater Jul 30, 2008 05:08 PM

                Thank you for the lovely recipe. I tried these out and they were delicious with a crisp, sugary crust on the sides. They did not flatten while cooling on their side in the ramekin.

              2. goodhealthgourmet Jul 29, 2008 07:25 AM

                if i were you i'd call the bakery & ask them how they do it. initially i thought maybe they cooled the cupcake/muffin pans upside-down, but you mentioned the cupcake paper...if they used papers inside the pan the cupcakes would obviously fall out when you turned it upside-down.

                i know this is a stupid question to ask an angel food expert, but is there any chance some sort of oil or fat residue got into the batter or the papers? that would certainly cause a collapse.

                my one suggestion might be to pour the batter directly into a muffin pan that is NOT non-stick...then after baking, turn the pan upside-down and prop it up by resting the opposite edges on something that will keep it elevated. once they're cool & set, proceed as usual, running a knife around the edge of each cupcake to release them from the pan.

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