bakerjo58

Thank you all for your wonderful suggestions! I will definitely try them if I have such a disaster again. This particular angel food cake recipe called for greasin the pan AND it had more flour than others, so was slightly heavier. I normallly immediately invert an AF cake out of the oven to keep the loft, but this one fell right out of the pan. Hence, the collapse. I can laugh now! Love this forum, you all gave me good answers, although I ended up throwing out the mistake while waiting for these excellent answers.

I baked a spiced angel food cake and after taking if from the oven, I immediately inverted it as I do with other angel food cakes, but this one was heavier and fell out of the pan! It collapsed and sunk in on itself. ( I made two more after this and did not invert them and they turned out perfectly, so lesson learned with this recipe.) My question is: does anyone have any ideas what to do with the dense, but still nicely flavored cake? Thank you.

I am making a pork tenderloin with dried sour cherry sauce for a 40 person event and want to make the sauce ahead of time. Since I won't have the pork juices yet, I thought about adding some veal demi-glace or pork or chicken stock, in order to get some extra flavor. Anyone have other thoughts or ideas, or experience with this?