OT: Angel Food Cake Vent

[MN Mom]

No matter what box brand I use, or if I make it from scratch...they always overflow.

I am using the traditional 10 x 4 inch pan. No it's not fluted, but it is non-stick.

I just tried again using Betty Crocker box mix. I lowered the oven temp to 325 for dark/non stick. I used the lowest rack in the oven. I beat it on low for 30 seconds and then on med for 1 min. I used the EXACT amount of cold water.....

UGH I give up! It would have been the perfect cake to top with the frozen strawberries I have from last years harvest

[tulip1969]

Wilton sells a wrap that you wrap around the outside of your pan that keeps the batter level. Maybe you could try that. You can buy it at a craft store that sells Wilton. I have one because I bake a lot of layer cakes and I used to have to cut the tops off them to get them level. It does work. Not sure why your cakes keep spilling over but this should help for next time.

[MN Mom]

My husband and kids could have cared less in regards to the cake being deformed and lopsided. I cut the overflow off and continued the bake cycle, but this caused a lack of support on one side and looked like the leaning tower of Pisa!

I set the cake out on a plate after cooling, and it was gone in 3 hours...so were all the strawberries. It tasted perfect, just looked funny

I will check Joann Fabrics and Crafts this weekend for that wrap. Otherwise I will look online. Thanks for the advice!!

[tulip1969]

Not sure if you have an A.C. Moore near you but that is where I got mine.

[Kaddidle Care]

Can you bake it in a regular 13 x 9 pan? It would be easier to cut. Just curious.

I don't bake cakes much.