Page 285 - Chocolate Cake Doctor

C H O C O L A T E A N G E L F O O D A N D C H I F F O N C A K E S 267

ture differences, overbaking, and under- shiny tube pans are best. Some of the
baking, but it will not stand up to too nonstick pans have too slippery a sur-
much fat. When I folded in yogurt, milk, face, preventing the cakes from rising as

or ice cream, I tossed those sunken well as they should and—worse—allow-
experiments into the garbage. Even too ing the cakes to fall out of the pan while
much peppermint oil or dried coconut cooling upside down. So the cake doesn’t
sent the cake southward. Watch the overbrown, set the oven rack one or two
sugar, too, because angel food mixes are positions below the center.
extremely sweet. Yet the juice from the It’s not always what you add to the
crushed pineapple in the Chocolate cake batter, but what you do with the
Pineapple Angel Food Cake seems to be angel food cake after it is baked, that cre-
just the right partner—it doesn’t interfere ates the impact. Try the Frozen Chocolate

with the cake’s ability to build height, but Neapolitan Cake or the White Chocolate
it does cut its inherent sweetness. Angel Mousse Cake to see what I mean.
As long as you follow my directions, Have fun with these angelic recipes,
you will bake up a beautiful cake. Take like Barbara’s Chocolate Marble Angel
care to just combine the ingredients in Food Cake, Chocolate-Swirled Apricot
the beginning and then beat them for no Angel Food Cake, or the Chocolate Coco -
longer than 1 minute before turning the nut Macaroon Cake.

batter into an ungreased pan. The angel And don’t forget the angel’s cousin,
needs the ungreased edges to pull itself the chiffon. Although light in texture,
up to the highest heights. And to main- chiffon cakes contain egg yolks and veg -

tain that height after it has baked, imme- e table oil. They, too, should be baked
diately turn the pan upside down over a in ungreased pans for optimum rise.
long-neck bottle and let the cake cool in Whether glazed with white chocolate or
that position for at least an hour. enrobed in peppermint frosting, these
Many people have asked me what chiffons, like the angels, offer a light
type of pan is best for baking an angel taste as long as you use a light touch

food cake, and I’ve concluded that the when preparing them.