Funky silicone smell left on my Angels Food cake! Are silicon moulds just hype?
Tonight I did an Angel's -Food cake from scratch - the egg whites, the merengue, the castors sugar, the corn flour etc. etc. The whole nine yards of it.
Lacking a proper Angels food type mold I poured the mix into a silicon Savarin mould.
Everything went well - including getting my oven to remain stable at the right temp. and everything.
However - this is the first time I'd ever used a silicon mould. I was interested to check them out after hearing that nothing would stick to them, yadda yadda yadda.
Well... don't believe everything you read/hear.
Angels food cake generally is gently cut out of and Angel's Food mould - in fact... the recipe even stated not to grease/butter or otherwise lubricate the mould. So I figured silicone would work just swell.
The batter stuck to the silicon like crazy. Not enough to rip out huge chunks but certainly enough to make the surface of the cake less than stellar. Now granted - a Savarin cake usually is only has a bit of appricot nap or glaze on it and is NOT covered in frosting like an Angels Food cake is... but even so... the Silicon fell far short of the hype.
What's more... is that the cake has the undeniable aroma of silicon. Not what I want to be smelling when I try to enjoy a piece of light and fluffy Angels food cake!
Here are a few questions for any here that have experience:
1) Did your silicon moulds live up to the hype?
2) What did you bake in them?
3) Did they impart a very synthetic aroma of silicon in your finished product?
4) Do industrial bakers use silicon moulds?
5) Would you bother to use them again?
6) If your mould imparted a funky silicon smell - did it go away after the cake cooled down?
Thanks in advance to anyone who cares to comment and share their insight.