Almost exactly six years ago I made my first Angel Food. I had watched an early episode of “Good Eats” and felt like Alton really provided good ideas for how to ensure a successful cake. And as usual, I never leave good enough alone, so I came up with a few further ideas for how to make it good.

And so, below is a reprise of a post from my site six years ago, about how to make a great angel food cake…

1. After I finished whipping the egg whites and fine sugar, into a merangue. Note the cool equipment to the left!
2. Some tools for sifting the remaining fine sugar, flour, and salt.
3. After I folded the dry ingredient mixture into the merangue. This was an extremely difficult step!
4. Alton’s advice: buy a pan with a post taller than the pan edge. Now, that’s some good thinking (of course, I overfilled)! Check out my clever work.
5. Still cooling (I backed away slowly, to not knock that thing over).
6. That was surprisingly easily to get out of the pan.
7. Look at the beautiful carmelization.
8. Cutting the cake in half was not easy. I soaked the cake in Galliano and then spread a whipped Strawberry jam over the bottom.
9. Check out that luscious strawberry!
10. Putting the cake back together, was just as difficult as taking it apart.
11. But it was obviously worth the effort.
12. I made my own frosting! Check out that great frosting work.
13. Now that’s some good frosting.
14. Now that is a beautiful cake!

Good luck, and enjoy the great (not so unhealthy) cake!

You may also enjoy reading Culinary Flashback: Chocolate Cake – Two Ways.
posted by Lon at 06:57 AM Filed under Un-Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.