Angel Food Cake

I haven’t spent much time in my kitchen lately, but I wanted to share a post from my old blog about the Angel Food Cake I made with my mom. I posted it on May 10, 2012. I am trying to give myself a little more inspiration to get back into my kitchen a little more often. To cook real food again instead of just boiling water and dumping some pasta into it… To make fun recipes and to challenge myself again. Anyway, I hope you enjoy the slightly edited post. For the original, go to LizardBreath Creations.

The whole Angel Food Cake thing, started with a search for THE perfect Angel Food Cake Pan…. Which is actually kind of tricky. Especially with a budget, because I don’t want to pay $45 for a silly cake pan.

But finally we found it. At Value Village no less!… for TWO DOLLARS! So my mom snatched it up, and We started planning for some Angel Food… Eventually, I made it home to visit (with my Kitchen Aid Mixer in tow).
We had grand plans of whipped cream and fresh strawberries on top of the cake, but it was gone before we could bother whipping cream.. Seriously… Its that good, it didn’t need ANYTHING

And it was pretty fun. (With the kitchen aid) I don’t know if it would be as awesome without the awesome power of the kitchen aid doing most of the work.

I also got to use my mom’s clear vanilla that her friend brought home from Mexico… I want some of my own now!

Sift the flour and sugar together a few times so they be come one

Flugar? Sugour? I like the first one

My Kitchen Aid does most of the work in the kitchen…

I wish she would do the dishes too

Stiff Peaks… Almost time to fold in the flugar
Pretty cake batter waves!

See the foot on the cake pan right there (bottom right)…

That is what makes this THE cake pan we were searching for.

Ava wanted to try some cake too

Anyway, if you have a Kitchen aid… and a super awesome Angel food cake pan… MAKE THIS…. It isn’t as daunting as you might think!

One trick if you are a sketchy egg cracker (like me): crack one at a time into a cup, and then put all the egg whites together. This way if you are on egg #11 and you break the yolk while separating them, it won’t ruin the other 10 egg whites that you just finished separating… (not that I have any experience in this matter though)

You are going to need a lot of eggs!

Also, make sure that there is absolutely no grease anywhere in your bowl, whisk, spatula and cake pan… I read somewhere that if you rub half a lemon on it, it will cut through any grease. I don’t know if this is really true, but I did it anyway.

Head over to The Joy of Baking, for the recipe, and a video that will make everything seem super-easy (because it really is)


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