Hello!
I made angel food cupcakes today, first time making angel food cake. I'm an amateur baker with a touchy oven.
I cooked them for the time it said -- 15 minutes at 325 degrees -- and they sprung back pretty well when I bumped them with my spoon. Now, though, a few hours later, they're gooey and deflated and not angel food cake texture at all.
Did I undercook them? Whip the eggs too much? Can I salvage these at all -- put them back in, say, for another few minutes at 325?
Please help!
Lindsay
Link to recipe:
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=443488&package_id=443606

Hi Lindsay,
I've never made angel food cake from scratch or made angel food cupcakes. I have found that once a cake is cooked and cooled you can't put it back in the oven to cook it more. Starting over is all I can suggest. I've been meaning to try making an angel cake from scratch but the mix I use is always so good I just stick with it. Gee, that's sounding real good right now, with cream cheese frosting. Yum! Ü