The first attempt to bake this month's Avid Baker's Challenge "My mom's mile-high vanilla sponge cake" was not a big success. The baking all went very well, and even when I placed it upside down, it seems to stay in place.. until I came back 30 minutes later and the cake had fallen out of the angel food pan. Several months back I had been searching to find an angel food pan, because they were not easily available in the Netherlands before. I wanted to bake some angel food cakes and finally found a large, non-stick angel food pan, available from a dutch internet seller. It didn't have a removable bottom, but I solved that with a bit of parchment paper on the bottom.
I had good results ánd bad results. Cakes falling out, sometimes immediately when carefully turned over and some stayed in. And this cake (so only "half a mile high" now) fell out. It still tasted good, but not really presentable anymore and a bit sticky and a little humid on the outside. I wasn't familiar with angel food cake before I bought the pan a while back and non-stick sounded like a good thing then. But trying out different recipes, it seemed unlogical to have a non-stick surface, while the cake had to stay in the pan when turned over. This was just the WRONG pan!
After baking the first cake for this challenge I decided to search again. I like to bake these angel food cakes to use up the egg whites from the freezer. Maybe in the meantime there was an aluminium one on legs with a removable bottom to be found somewhere.... and yes it was!! (for Dutch readers this is the seller: Oldenhof)
So I baked the same cake again (this time the orange flavoured version) and YAY!!! it stayed in the pan until cooled completely. Lovely brown outside and it just looked a lot better than the first time. This is the RIGHT pan! It was fluffy and light... also a bit dry. It really needs a (berry) sauce or cream. I didn't bother to make a sauce and just served it with a little strawberry jam and some clotted cream, delicious. This cake is not a real angel food cake, even if it's baked in a angel food cake pan, because the yolks are used as well. Personally I like the real angel food cakes better, they're not as dry and even lighter.