I was looking for a chocolate angel food cake recipe and lo and behold, there's one in the Cake Bible. I was able to use up all of the egg whites in my freezer, and didn't have to run to HyVee for any ingredients - that's nice on the purse-strings!
The cake was easy to make, even with 3-year-old Natalia's help :) It's funny; I used to avoid any recipe where I had to beat egg whites because I was afraid they wouldn't get enough volume. I guess cream of tartar and having them at room temperature (OK, today they were at 55 degrees, which is too cold even for me!) really helps.
The cake baked exactly according to the recipe - 40 minutes. I didn't have any bottle that fit the hole in my angel food cake pan, so it's propped up on soup cans right now. That appears to be working. I will take pictures after it comes out of the pan.
I also have raspberries thawing as well as some raspberry sauce. I'm not sure I can handle the whole berries (grits, you know!), but I love the sauce. I also have leftover raspberry ganache in the fridge that may taste good on the cake.
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