Angel food cake is famous for its light, airy texture and delicate flavor. But did you know that how you cool this cake is just as important as how you bake it? Cooling angel food cake properly ensures it keeps its tall, fluffy structure and doesn’t collapse or become dense. If you’re wondering how do you cool an angel food cake the right way, you’ve come to the perfect place!
Let’s dive into the best techniques and tips for cooling angel food cake so your dessert turns out perfectly every time.
Why Cooling Angel Food Cake Is Different
Unlike most cakes, angel food cake has no butter or fat, relying mostly on whipped egg whites for its structure. This makes it incredibly light but also fragile. When it comes out of the oven, it’s full of air bubbles that give it height and fluffiness. If cooled incorrectly, the cake can shrink, collapse, or become dense because those air bubbles deflate.
The key to keeping angel food cake tall and airy is cooling it upside down. This might sound strange, but it’s absolutely essential.
The Best Way to Cool Angel Food Cake: Upside Down
Why Upside Down?
Cooling angel food cake upside down prevents it from collapsing under its own weight as it cools. When the cake is inverted, gravity helps keep its structure stretched out, so the cake stays tall and fluffy rather than shrinking down.
Most angel food cake pans have little feet or legs on the bottom, which create space between the cake and your countertop or wire rack when inverted. This airflow helps the cake cool evenly while maintaining its shape.
How to Do It
- Right after baking, remove the cake from the oven.
- Invert the pan immediately by flipping it upside down. If your pan has feet, place it directly on the counter or a wire rack.
- If your pan doesn’t have feet, you can balance it upside down on a tall bottle or sturdy object to keep it elevated and stable.
- Let the cake cool completely in this position. This usually takes about 1.5 to 2 hours.
What If You Don’t Cool It Upside Down?
If you cool the cake right-side up, the delicate structure will collapse, causing the cake to shrink and become dense or gummy. The cake’s sides might even stick to the pan, making it tough to remove cleanly.
Alternative Cooling Methods
Cooling on a Wire Rack Upside Down
If you want to avoid balancing the pan on a bottle, you can invert the cake pan directly on a wire rack. This allows air to circulate around the cake, preventing moisture buildup and sogginess.
Tip: To avoid the wire rack leaving marks on the cake’s surface, place a clean kitchen towel or parchment paper on the rack before setting the pan upside down.
Tips for Removing the Cake After Cooling
Once your angel food cake is completely cool:
– Run a thin, flexible knife or spatula carefully around the edges of the pan and the center tube to loosen the cake.
– Gently remove the removable bottom of the pan if your pan has one.
– Carefully lift the cake out to a serving plate, handling it gently to avoid breaking the delicate crumb.
Additional Cooling and Storage Tips
– Cooling time: Allow the cake to cool fully (1.5 to 2 hours) before removing it from the pan to ensure it sets properly.
– Sticky or moist cake: If the cake feels sticky after cooling, let it sit uncovered in a cool, dry place for a few hours to dry out before storing.
– Storage: Store angel food cake at room temperature in an airtight container or under a cake dome to keep it fresh for up to two days. Avoid refrigeration unless topped with perishable ingredients like whipped cream or fresh fruit.
– Freezing: Angel food cake freezes well. Wrap it tightly in plastic wrap and freeze for up to a month. Thaw at room temperature before serving.
Common Mistakes to Avoid When Cooling Angel Food Cake
– Not cooling upside down: This is the most common mistake and causes the cake to collapse.
– Removing the cake too soon: Taking the cake out of the pan before it’s completely cool can cause it to break or lose shape.
– Using the wrong pan: Angel food cake requires a tube pan (often called an angel food cake pan) that allows it to cling to the sides and rise properly. Don’t use a Bundt pan or greased pan.
Cooling angel food cake correctly is crucial to achieving that signature tall, fluffy texture. By inverting the cake immediately after baking and letting it cool completely upside down, you preserve its airy structure and prevent collapse. With these simple tips, your angel food cake will be the star of any dessert table!
Enjoy your perfectly cooled angel food cake with fresh berries, whipped cream, or your favorite topping for a truly heavenly treat.
Cooling angel food cake upside down is the secret to keeping it tall and fluffy. Follow these steps and enjoy a light, airy cake every time!