So, with Mother’s Day and my birthday, I had an opportunity to use my second new cake pan, and I made my very first Angel Food Cake last night. Unfortunately, I forgot to take a picture of it. Here’s what’s left:
And I’m left with a question for any experienced bakers out there. Why don’t you grease the cake pan? The instructions were very clear not to grease it, and I think it’s interesting that the pan is made such that you can use a knife and cut it out, completely, since the sides come off. So, why? Does the grease make the egg whites deflate? Does it mix together in a terrible mess? I’m so tempted to try it with a greased pan and see what happens … Maybe it will fall back down as it cools without the cake being stuck to the sides, I don’t know. Any first-hand experiences out there?
2 comments:
Hello there! HAPPY HAPPY BIRTHDAY Birthday Partner! Hope it's as great as you are at BAKING! I wish I could and had the desire to bake like you! Have a great day and cute kids dressed up :o) They would make me SMIEL too
Hey Spring, its Laurel, you don't grease it b/c you don't want it to fall out when cooling. If it comes out too soon it is a squishy heavy mess and not a lovely light fluffy piece of heaven.
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