12 mai 2015

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TAGS:  THE BAKING BIBLE       LABELS: Alpha Bakers 

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3 Commentaires

Lakota   2017-01-07

Maybe compare the recipes for Angel Food Cake and see the differences? Perhaps then you could find the pitfall.

Kimberlie 2017-01-07

Thanks Lakota for this exchange. I'll do that and maybe I'll find something. Keep in touch.

Lakota   2017-01-07

Hello, I have made this cake multiple times. It is a favorite. I am so sorry yours did not work out. It really is lovely when it does. I don't think I can say specifically why it didn't work because your post is limited. Here are some thoughts: 1) For whipping egg whites it can actually be better to use slightly old ones. Egg whites keep quite well in the refrigerator. You will recipes sometimes saying to use older whites. 2) Room temperature whites is so important. Leave them out over night if you plan to start in the morning. 3) It looked like a lot of liquid (lemon juice and vanilla). But this is just me seeing a photo so I don't know the actual ratio. But too much liquid would certainly bring down the loftiness of an angel food. 4) Do you have a recipe for angel food cake that works for you? If so, use that in its place so you can enjoy this lovely cake.

Kimberlie 2017-01-07

Hi Lakota, Thanks for your response. I've made many of Rose's angel food cakes very successfully. This time, the cakes just refused to cooperate. Yes, you're completely correct about the age of the eggs and their temperature. If fact, I mentioned these points in my post on How to Whip Egg Whites http://www.thefinercookie.com/how-tos/how-to-whip-egg-whites. I remember being very diligent about warming the egg whites properly and the meringue whipped up perfectly. Don't remember how old the eggs were. I didn't like the consistency of the meringue after adding the liquid. It seemed like too much liquid to me as well, but I didn't have a choice in the cake recipe, being part of the Alpha Bakers. The batter looked good: it filled up the whole pan. It seemed to bake properly, but they failed while cooling. Could I have over-baked the cake? Or under-baked it? Though I was careful there too. The whole thing remains a mystery. I appreciate your feedback. Thank you. I really should revisit this recipe, if not just to bake another angel food cake to prove I haven't lost my mind entirely.

orin   2017-01-07

Hi, I know how frustrating it is to make couple time the same recipe and they both fail, I had my fair share and many to comes. I know as the summer time approach sometimes the oven temperature can be higher then a cold day for example. your cake seem much darker then how mine came so maybe that could be the reason as to much heat or over baked it. This would dry the fragile eggs white and like a when making meringue treats if you over bake it will make it dry and cracked. as far for the filling my assumption either the lemon curd didn't cooked enough or maybe the water were too hot for the gelatin. hope this might help.

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