Angel food cake in a brioche pan -- dumb idea?
Here's the story-- my guy loves sweets. Me, not so much. I've figured out how to make pies and cakes and bread in pans that don't mean he's eating the same sweet for breakfast and dessert until his tongue turns purple, but angel food cake has been a challenge. So here's where I'm at:
--I got a 4 cup brioche pan (non stick, not helping, I know)
--plan to use 1/4 of this epi recipe http://www.epicurious.com/recipes/foo...
--I'm thinking I'll reduce the oven temp to ~325° (but since my oven's temp regulator is wonky, heavy emphasis on approximately
I'm wondering:
Do you think this has any hope of working?
Any advice before the first trial?
Advice on other pans/approaches if this angel food cake goes devilish on me?
Thanks for any help or jokes you might offer!!
Miss Louella
By miss louella
on Jun 2, 2011 12:31 PM
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There are a number of issues with this pan -- the non-stick nature, the fluted sides, the angle of the sides, the lack of an interior core. The angel food cake likes an even surface it can climb and cling to. This means a non-greased stick surface with straight sides. The core helps it bake evenly. It also provides help in cooling the cake right side up, which prevents it from falling. The batter is easy to make, but delicate in it's pan requirements. I would be more inclined to try a
different pan that fits more of the ideal conditions. Since you are wanting to cut the recipe down, I might try cupcake tins. If this is your only option, I would just go for it, and see what happens.
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Brilliant!!! Thanks!!!! <slapping head> Of course that's the perfect solution! Now, since I have nooooo cupcake pans... and I'm a girl who's always pushing things... do you think a mini loaf pan might work?
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Mini loaf pans will probably work. If you have custard cups or ramekins, those might work as well. Whatever you use, just make sure the surface is grease free. Bet you would have thought of cupcakes if you actually had a pan! Good luck finding something!
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Gonna start with ramekins, the loaf pan and the brioche pan (just for grins). Thank you soooo much for your help!
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Just reporting back... I got a big muffin tin and cut the recipe in half. Made 6 lovely giant cupcakes. Of course this only went a bit toward solving the too much of a good thing problem.
(I had a bite and did not care for the texture at all... is angel food cake supposed to be tough? My guy said they were great but his tastebuds are biased.)
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just make the whole thing and freeze most of it.
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Love that idea... would simplify my life a lot, but our freezer is jam packed. Will keep it in the mind for the future. How long does cake take to thaw? I assume it's ok to go from freezer to counter? And how long do you think it would last in the freezer? Thanks!!!
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