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-> Recipe Collection
-> Cakes, Cookies, and Muffins
rebeca
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 Tue, Jun 02 2009, 9:58 am
Hi!
I've just been reading about angel cakes and hope to try and make one sometime.
Now I read that they have to cool upside down in a special pan with feet. I like the idea and I think that this would be a great for other cakes too..Is that true? Has anyone tried that? Do they get more fluffy, airy that way?
What is so special about angel cakes compared to regular sponge cake (apart from the eggyolks and fat, I'm talking about tastewise..)?
Thanks!
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greenfire
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Tue, Jun 02 2009, 10:07 am
an angel cake is whiter due to no egg yolks ... and I think a little lighter as well ...
dunno if the hangin upsidebottom makes a difference ...
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