Do you ever have a moment when you SWEAR you share a brain with someone?
How about over cake? Yeah. I was pretty sure it wasn’t a common occurrence.
I make a lot of birthday cakes. I have my own favorite kinds of cake and I would just make the same cake over and over again if I didn’t ask the honoree what they like. Hence why I made a peanut butter pie of sorts when I don’t even like peanut butter and chocolate.
My lovely friend Jenny was out of town giving ski lessons in Vail on her birthday. She just recently moved back to Eugene for her MBA (we met in undergrad- marching band to be precise). I sent her a happy birthday text along with a what kind of cake do you want request. I had just been gifted a new cake cookbook and was perusing recipes. The angel food cake recipe caught my eye as I had leftover egg white lurking in my freezer from copious cream pies I made over the holiday.
Chocolate angel food cake came the reply. Um. What? That was the exact recipe I had been reading when I got her message.
I couldn’t wait. A cake I sooooo wanted to make and a birthday girl who was so excited to get it. Win win win win.
And the cake was a breeze. Mostly because I didn’t crack a.single.egg. That’s right. Not one. I simply pulled the egg whites out of the freezer and set them in the fridge the day before. Yeah. There were that many egg whites in my freezer. Moral of the story- freeze your egg whites. Mercifully this recipe gave he egg whites as a volume measurement so I didn’t even have to try and guess at how many I had.
However I did have to grate chocolate which was a bear. But I think it was worth it.
Because what a delicious cake it was. Not overly sweet Perfectly fluffy. Decadently speckled with bitter unsweetened chocolate.
I love me some angel food cake and can’t recall the last time I had a homemade one. Now I know it is totally worth the effort. Too bad it wasn’t June and we didn’t have sun warmed strawberries to put on it. Sigh. I might just have to make the cake again. Bummer.
One year ago today: Nutter Butters
Chocolate Angel Food Cake (serves 8-12)
From Rose’s Heavenly Cakes
1 1/2 cups, divided superfine sugar
3/4 cup cake flour, lightly spooned and leveled off
1/4 teaspoon salt
16 large egg whites, at room temperature, or 2 cups
2 teaspoons cream of tartar
4 teaspoons pure vanilla extract
2 oz fine-quality unsweetened chocolate, chilled, finely grated, refrigerated
Preheat oven to 350°F. In a small bowl, whisk together half the sugar, the flour, and salt until evenly combined. Sift the remaining sugar onto a piece of wax paper.
In the bowl of a stand mixer fitted with the whisk beater, beat the egg whites on medium speed until foamy. With the mixer off, add the cream of tartar. Raise the speed to medium-high and beat until soft peaks form when the beater is raised. Gradually beat in the sifted sugar and continue beating on medium-high speed until very stiff peaks form when the beater is raised slowly. Beat in the vanilla until combined.
Dust (lightly sprinkle) the flour mixture over the beaten whites, 1/4 cup at a time. With a large balloon whisk fold in the flour mixture quickly but gently. It is not necessary to incorporate every speck until the last addition. Fold in the grated chocolate until evenly incorporated. Using a long narrow spatula or silicone spatula, spread a thin layer of batter onto the sides of the 10 inch two-piece metal tube pan to ensure smooth sides. Empty the rest of the batter into the pan. It will be 1/2-inch from the top of the rim. Run a small metal spatula or knife through the batter to prevent air pockets and smooth the surface evenly.
Bake for 30 to 40 minutes, or until golden brown, a wire cake tester inserted between the tube and the side comes out clean, and the cake springs back when lightly pressed in the center. (A wooden toothpick will still have a few moist crumbs clinging to it.) During baking, the center will rise about 2 inches above the pan, but it will sink to almost level with the pan when done. The surface will have deep cracks, like a souffle. Invert the pan immediately, placing the tube opening over the neck of a wine bottle to suspend it well above the countertop. Cool completely in the pan, about 1 1/2 hours.
Loosen the sides of the pan with a long narrow spatula and remove the center core of the pan. Dislodge the cake from the bottom and center core with a metal spatula or thin sharp knife. Invert the cake onto a flat plate. Allow the cake to sit for 1 hour, or until the top is no longer tacky. Then cover it with a cake dome or wrap it airtight. It keeps for 3 days at room temperature and for 10 days refrigerated.