Thursday, September 30, 2010

Melanie's Angel Food Cake

...or should I say Disaster Food Cake?

They said it's fool proof, but I proved them wrong! I honestly don't know what happened. I followed the recipe exactly! I even watched the online episode as I made it to make sure I did everything Alton did. I was just going to use a bundt pan but happened to find a regular tube pan at a thrift store. I even bought a sifter since I didn't have one. I let the egg whites warm up to room temperature. I carefully folded in the flour/sugar mixture. I let it cool upside down. The only thing I did different was use all-purpose flour instead of cake flour (and I subtracted 2 Tbsp. of the all-purpose because I read that was an appropriate substitution). I don't think that alone would cause my cake to fall and taste like an omelet. It was so dense and eggy! Maybe I didn't beat the egg whites long enough? After baking for 35 minutes and checking its doneness with a skewer I put the cake back in the oven for about 8 minutes longer because it was still gooey in the middle. Maybe poking a hole and putting it back in the oven let all the air out of the cake? Whatever happened, it was a big disappointment. This was meant to be for my husband's birthday. Looks like he'll have to settle for a Duncan Hines cake instead. I'd like to try this again, but I'm hesitant so I might just give up on making homemade angel food cake for now!

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