i don't really care for angel food cake. it's too...rubbery. it's the eggs whites. i like the yolks a lot more than the whites. but, i was making a recipe that called for 12 egg yolks (more on this later), so i looked in The New Best Recipe for an angel food cake (the other people in the house like it) to use up those whites and, sure enough, it not only has a recipe but it also calls for exactly 12 egg whites. i love it when a plan comes to together. according to the book, the primary difference makers in angel food cake are flour (use cake flour and sift it twice), how to beat the egg whites (start at low and then move up to medium, but never high and never to the point of stiff peaks), and temperature (325 was voted best). i have to say that, for a guy who doesn't care much for angel food cake, i'm impressed by this recipe. it was lightly golden on the outside, and inside was delicate, firm, and white. it was not rubbery at all, sweet but not overwhelmingly so, with the vanilla & almond extracts providing just the right amount of flavor. all in all, i have to agree that this is the best angel food cake recipe.
1 comment:
i tried making angel food cake once. i failed miserably. :) i think it was from a box mix, too.
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