Yield: Yields one 10-inch cake.
Servings: about 10
Sugared berries are a lovely topping for this most ethereal of cakes. Amounts for flour and confectioners’ sugar are listed by weight (ounces) and by volume (cups); use either measurement.
To remove the cake from the pan, tilt the pan on its side and gently tap the bottom against the counter to loosen the cake. Rotate the pan, tapping a few more times as you turn it, until the cake comes free from the sides of the pan. Lift the cake from the pan. It should come out cleanly, leaving the crust on the sides of the pan. To serve, use a serrated knife and cut with a gentle sawing motion. Top with sugared berries, if you like.
I had some problems with this cake.
Everything went extraordinarily well until it was time to bake it.
I put it on for the recommended time, for 45 minutes.
When 45 min was up I checked the cake. It didn't bounce back.
I ended up leaving it on the oven for an extra 15-20 minutes until it looked as brown as the picture and seemed to bounce back
I took it out of the oven and turned it up onto a bowl to cool.
Within five minutes the cake fell out of the pan. In my attempts to rescue it, it crumbed into a mess.
I tasted some pieces and it looks like the interior of the cake was not yet fully baked.
My oven temperature is accurate. Something isn't right with the time and temperature of this recipe.
This is the best angel food cake ever! Along with the blog, the directions and pictures are very clear and helpful.
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