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272 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

Angel Food Tips

ixes have pretty much taken the • Don’t underbake the angel. Light-
M mystery out of preparing an colored batters are done when they turn
angel food cake. However, there are still golden brown. Both light and chocolate
some things you need to know about batters are done when the crust is
baking these light-as-a-feather cakes. cracked and feels firm to the touch
when pressed gently
• Use an ungreased shiny aluminum pan.
with your finger.
The batter needs to grasp the sides of
the pan in order to rise. Nonstick
• Let the cakes
slippery surfaces may cause your cake
hang upside down
to fall out of the pan when cooling
to cool. No, this isn’t
upside down.
for their bad backs—it is to preserve
• Be sure your mixing bowl and beaters precious volume. Choose a long-neck
are clean and free of grease. bottle, such as a vinegar or wine bottle,
that fits inside the center of the tube
• Don’t overbeat the batter. Combine for
pan. Or use a metal funnel. After
just 30 seconds at low speed to moisten
baking, immediately turn the pan
the ingredients, then beat for 1 minute
upside down over the bottle. Let it cool
at medium to build volume.
this way for at least an hour. To
• Bake on the next-to-lowest oven rack. unmold, loosen the edges with a long
You may need to remove the top oven sharp knife and invert the cake onto a
rack, depending on the size of your rack, and again to right-side-up
oven, to allow room for the tube pan. position on a serving platter.

1. Place a rack one position lower than and orange zest in a large mixing bowl.
center in the oven, and preheat the oven Beat with an electric mixer on low speed
to 350°F. Set aside an ungreased 10-inch for 30 seconds. Stop the machine and
tube pan. scrape down the sides of the bowl with a
rubber spatula. Increase the mixer speed
2. Place the cake mix, water, thawed to medium and beat for 1 minute more,
orange juice concentrate, almond extract, scraping the sides down again if needed.