By Marge Perry
Updated September 04, 2012
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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

To prevent “weeping” in an angel food cake, check to make sure that your oven is properly calibrated. If the oven is running cooler than your temperature dial is telling you, your cake may not rise as much. Here’s what happens: when the cake takes longer to bake, the sugar absorbs more liquid from the egg whites. (When the cake bakes faster, those egg white “dry out” more quickly.) As the sugar absorbs the liquid, it gets a little syrupy, which is the weeping that you see.