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Jul 28, 2008 10:21 PM

The mystery of the giant angel food cupcake

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 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 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.

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  1. 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.

    1. 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

        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. 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

          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. The original comment has been removed
          1. 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?