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The Kitchen Table

Lemon/angel food cake question

11 years ago

I've got it in the oven, rising high. Is it supposed to "fall" when cooling, like bars?

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Comments (11)

azzalea
11 years ago
Mine rose quite a bit, then fell some--but was still fluffy and airy. And delicious.

It's not going to be custardy like regular lemon bars, though, more like a sponge cake consistency
bigack
Original Author
11 years ago
Yes, it fell a bit. Love the crusty top. I made a little drizzle icing for it. Sooo good!
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Oh yes please post the recipe. I tried the search function at the bottom of the page but no luck. And by cutting the layers in half did you mean to slice the layers in half horizontally to make a 4 layer cake or to reduce the total volume by cutting the cake recipe in half? Over the weekend I made the Angel Food cake mix crushed pineapple cake that was posted a little while ago and it was very disappointing. It was fine if you topped it with crushed strawberries and whipped cream.
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Cople more ; Diane's Home Cookin Chapter: Cakes, mixes Blueberry Angel Food Cake Rolls =============================== 1 pkg Duncan HinesÂ® Angel Food Cake Mix Â 1/4 cup confectioner's sugar Â 1 (21 oz) can blueberry pie filling Â mint leaves for garnish . 1 Preheat oven to 350 ÂºF. Line two 15.5 x 10.5 x 1-inch jellyroll pans with aluminum foil. 2 Prepare cake mix as directed on package. Divide and spread evenly into pans. Cut through batter with knife or spatula to remove large air bubbles. 3 Bake 15 minutes or until set. Invert cakes at once onto clean, lint-free dishtowels dusted with confectioners' sugar. Remove foil carefully. Roll up each cake with towel jelly-roll fashion, starting at short end. Cool completely. 4 Unroll cakes. Spread about 1 cup blueberry pie filling to within 1 inch of edges on each cake. Reroll cake only and place seam-side down on serving plate. Dust with 1/4 cup sugar. Garnish with mint leaves, if desired. ++++++++++++++++++++++++++++++++++++++++++++++++++ Chocolate Angel Food Rolls ========================== Cake Â 1 pkg Duncan HinesÂ® Angel Food Cake Mix Â 3 tbsp unsweetened cocoa Â confectioner's sugar Filling Â 1/2 oz semi-sweet chocolate Â 1 (8 oz) container frozen non-dairy whipped topping Drizzle Â 2 oz semi-sweet chocolate Â 2 tsp shortening . 1 Preheat oven to 350Â°F. Line two 15.5 x10.5 x1-inch jelly-roll pans with aluminum foil. 2 Combine cake mix and cocoa in large bowl. Prepare cake according to package directions. Divide batter into pans. Spread evenly. Pull knife through batter to remove large air bubbles. 3 Bake 15 minutes or until set. Invert cakes at once onto kitchen towels dusted with confectioners' sugar. Remove foil carefully. Starting at short end, roll up each cake with towel jelly-roll fashion. Cool completely. 4 For filling, fold grated chocolate into whipped topping. Unroll cakes. Spread half of filling to edges on each cake. Reroll and place seam-side down on serving plates. 5 For drizzle, place chocolate squares and shortening in small microwave-safe bowl. On high power 30 seconds or until chocolate melts. Stir until smooth. Drizzle over cake rolls. Refrigerate until ready to serve. 6 For a quick finish, omit drizzle and dust cakes with confectioners' sugar. Servings: 16 +++++++++++++++++++++++++++++++++++++++++++++=== Home Cookin Chapter: Cakes, mixes Chocolate Marble Angel Food Cake ================================ Â 1 pkg Duncan HinesÂ® Angel Food Cake Mix Â 3 tbsp chocolate syrup . 1 Remove top rack from oven; move remaining rack to lowest position. Preheat oven to 350Â°F. 2 Prepare batter following package directions. Remove half the batter into another bowl; set aside. Gently fold chocolate syrup into batter until blended. Alternate large spoonfuls of white and chocolate batters in ungreased 10-inch tube pan. Bake and cool following package directions. Servings: 12 Exported from Home Cookin 5.5 (www.mountain-software.com)
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Angel Food mini cakes need some kind of light pourable frosting?
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Comments (6)
It might help to know what kind of glaze you were thinking of. With berries, I'd just reduce some berries with a little granulated sugar and a dash of liqueur. stirring over low heat. The berries will kind of melt, turning into a syrup. If there are seeds, use a fine strainer lined with several layers of cheesecloth or even a coffee filter. Add confectioner's sugar and/or cornstarch (some is already in the sugar) to increase the viscosity if you like. You can also make a glaze just with confectioner's sugar and water (optional additional cornstarch). Sift the sugar, then whisk briskly with the water until smooth. Adjust the consistency by adding more water/sugar/starch as needed--remember to go a little thick for the addition of flavoring. Add your flavoring extract or juice. This is the kind of glaze that will set up stiff if allowed to dry, but is pourable when fresh.
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jude31
11 years ago
Now I know why I don't have any interest in baking. First there were 2 bags in the cake mix box. That was unexpected but I bravely poured them both in the bowl, stirred them around to mix and added the pie filling. It didn't spread really even when I put it in the pan but I figured it would level itself at least a little. WRONG! After it baked it looked rolling hills out in the countryside. I cut off a little while hot, Taste---not bad and now I'll go see what it looks like as it cools.
azzalea
11 years ago
Oh, I think this recipe probably works best with the one-step angelfood cake mix. I always check the box when I buy AFC, to make sure it's NOT the 2 packet kind--even for a regular angel food cake, I find they're not as good as the one envelope kind
kfca37
11 years ago
Can't say whether a one or two-step angel food cake mix makes a difference in this particular recipe, but my experience has been that the two-step af cake mix has always made a much better af cake. Sometimes hard to find though.
fran1523
11 years ago
I made it yesterday to bring to a bridge game today. It puffed up a lot and then totally collapsed in the middle. After it cooled I cut it into bars and put on a tray. I felt like the middle section didn't seem really done and threw it away. Although I salvaged 75% of the pan, I don't think I'll be making this again even though it is super easy. The lemon bars with a shortbread crust are more work but much better.
ntt_hou
11 years ago
Yesterday, I went grocery shopping and purchased items to make this cake. I am eager to make one but not until all the chocolate macaroons have all consumed... LOL...

I am planning to use my own filling with Meyer lemon juice. It's the only lemon/lime I can consume without upsetting my stomach. Plus, I can adjust the sweetness to my desire taste.

As for the cake rising and then collapsing, I'm wondering if that is due to sudden change in temperature. Do you think it would help to minimize the collapse if I allow the cake to cool down slowly?

I am planning to just leave the cake in the oven for awhile after turning off the oven? Perhaps after a few minutes later, leaving the door cracked open will allow the heat to go down slowly. The cake may still collapse but not as much. Do you think this would work?

Also, I'm wondering if this cake would freeze well.
ivamae
11 years ago
How big is the can of lemon pie filling - ounces? I can't find any over here in Canada, but I wondered about taking a lemon pie mix and then measuring out how much I would need. I'd let it cool first though before using it. What do you think? Would it work? I love lemon.
bigack
Original Author
11 years ago
I used the cooked pie/pudding mix, let it cool, and mix in the dry cake mix!
marilyn_c
11 years ago
I saw where some used a 15 oz can and some used a 22 oz. I used 22 oz. They tasted pretty good....very lemony. I don't know that I'd make them again though.
tami_ohio
11 years ago
For those of you who have bought the lemon filling in a can, what brand are you using and which grocery store are you finding it in? I haven't been able to find any.

Tami

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