This week's episode only has one recipe -- angel food cake. We had a bunch of extra egg whites left over from something else we made, so this was the perfect choice. It's pg. 224 in the book, and you can find the recipe online here.
This recipe gets excellent reviews on the Food Network. A bunch of people said it was fool proof, and I'm inclined to agree. I did a few things differently than the recipe called for and mine turned out great.
Here are the things I did differently --
- I didn't have cake flour, so I used all purpose flour and substituted 2 Tbsp of it with corn starch (got the idea from one of the comments on the recipe).
- My eggs were straight from the fridge. Someone told me recently that she's never been able to tell the difference between whipping cold eggs vs. room temperature eggs. But to be safe, I put my egg whites in my mixing bowl and put it over a bowl of hot water to warm them a bit.
- I used my stand mixer instead of a hand mixer, and it worked out fine.
I used vanilla extract in my cake. I ended up baking mine for a few minutes extra to make sure it was done in the middle. Also, I like it a little extra browned on top (that's the best part!). This cake was delicious. I love the texture and the flavor. And it was easy to make. I can't say it was super quick, but I wasn't very organized when I was making it. It wasn't too bad though. It didn't take me as long as most Baked recipes!
Anyway, if you like angel food cake, this is a good one. Yum!
1 comment:
I love angle food cake so can't wait to try this! I've never made it from scratch before. I just watched the episode on YouTube and I found it really helpful! I don't have an angel food cake pan, only a bundt cake pan. I'm not sure it will work the same way? Maybe I'll invest in an angel food cake pan.
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