Baking Experiment: Angel Food Cake

July’s cake experiment is Angel Food. It took me a little while to get going on this because I needed to order the special pan, then I needed to get enough eggs (because it takes more eggs than I would have thought), then I needed to pick a day when I wasn’t too tired. And today was finally that day!

Angel Food is a different type of cake than what I have previously baked because it depends on whipped egg whites for it’s structure and volume. And that is a little tricky. But I got one baked, and it did not collapse!

Yay! It stayed up! That said, I think I should have whipped the egg whites for just the slightest little bit more, because it is a little denser than I think it should be.

However, if you whip egg whites too much, and they can just kind of coagulate completely and squish out all the moisture and then you’ve just wasted a dozen egg whites.

Anyway. This left me with a lot of egg yolks, which I didn’t want to waste, so while the cake was baking, I made a batch of lemon curd. This is another first time attempt for me. Lemon curd is one of those things you simmer for quite a while before it starts to thicken, but then suddenly it does. So I got to enjoy the experience of something not working until just when I’m ready to give up, and then it works. And I’m glad it did, because I messed around zesting and juicing a bunch of lemons, but it was worth it.

So it turns out lemon curd and angel food cake go together pretty well!

I think my next cake experiment is going to build on this one – maybe a chiffon cake? Maybe Genoise? I don’t know, but it will be interesting to see how it goes!

Have you baked an angel food cake, and if so how did it go? Do you have any tips for success to share?



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