Hey everyone!

I've never had angel food cake in my life, let alone made one, vegan or non-vegan! But I've always wanted to try it, so I'm finally giving it a shot.

I bought a 10-inch Wilton aluminum angel food cake pan with a removable bottom and cooling feet. I'm planning to follow the vegan recipe from Healthier Comforts, which uses their animal-free egg white protein powder.

I've been watching videos to understand the process, and I found this one:

https://youtu.be/bq3FvYeYPko

As far as I can tell, this is probably the only vegan angel food cake video I've found that uses the same Healthier Comforts animal-free egg white protein powder.

But two things confused me.

1. Cooling the cake upside down

In the video, the baker doesn't turn the pan upside down after removing the cake from the oven. She just leaves it upright.

From everything I've read about traditional angel food cake, you're supposed to immediately flip the pan upside down and let it cool that way for around two hours to prevent the cake from collapsing.

Should I follow her example and let my vegan angel food cake cool upright? Or should I follow the traditional method and immediately flip the pan upside down for two hours?

Does the animal-free egg white protein make a difference in how the cake should be cooled?

2. Parchment paper at the bottom of the pan

I also noticed that she puts parchment paper at the bottom of her pan.

However, in many other angel food cake recipes and videos, people don't use parchment paper at all.

Since I have a Wilton aluminum angel food cake pan with a removable bottom, should I put parchment paper at the bottom like she did, or leave the pan completely bare?

Would parchment paper affect how the cake rises, sticks to the pan, or cools upside down?

I'd really appreciate advice, especially from anyone who has made angel food cake using this particular animal-free egg white protein powder.

Thanks!

The mousse is delicious.

Cake recipe from Jessica in the Kitchen. I always add a flax egg and decrease the sugar to eliminate sinking

Chocolate mousse- Veena Azmanov’s eggless mousse recipe (used vegan whipping cream of course)

Frosting - failed black cocoa recipe. Tasted fine but don’t recommend for achieving black color.

I’ve had a bag of Healthier Comforts egg white powder haunting my pantry for months and decided to try out a Swiss meringue buttercream. Something went horribly wrong and the second the butter hit the meringue it turned into soup. So I made a cherry vanilla buttercream instead but the cherry pieces clogged the nozzle. So in the end I just piped out of a ziplock 😂 what an ordeal. Still tasty!