Remember angel food cake? As a child, I thought it was the most magical dessert – delicious and fluffy, like a slightly sweetened cloud. It had a big moment in the 90’s when it unfortunately became popular as a miracle diet food due to its fat content (‘fat-free’ also had a big moment in 90’s diet culture). Then in the 2000s, everyone started eating carbs and poor old angel food was kicked to the curb. But today I want to remind you that this cake exists and deserves to be revived. Here’s why…
1. It’s foolproof. Angel food is a one-bowl wonder that is impossible to go wrong with. unless you’re here seriously Overbaking will result in a large, fluffy cake that is moist but light as air. Even if you forget to put it in the oven (which you never know, since the whole house smells like divine candy), you can wash the pot and pop another one in there within 10 minutes. why?
2. Boxes are best. In fact, the box is hard to tell apart from the beginning. I learned this from my mother, who is a chef. Homemade tastes better most of the time, but sometimes it doesn’t make a difference. In such cases, it is better to save time and spend it on other parts of the diet. Angel food cake is basically just sugar and lots of egg whites (it comes with a power supply inside the box, so you just add water). On a personal note, if you’re going to share 15 eggs, I’d like you all to know that I made the effort, thank you. I also want to do something with that yolk. As you may know, eggs aren’t cheap.
3. It’s not flashy, but it’s good. There is no perfect baking method that will ensure that the finished product is evenly browned and smooth. Instead, it comes out like a toasted marshmallow, with small rocks and crunchy edges and a very soft middle. For angel food cake, the first rule is to not grease the pan, so there’s no way around this. batter have To stick to bread to make it rise. In other words, when it is baked and cooled down, have Give the cake a little tap to release it. Run a butter knife against the side and shake until the cake pops out and the cake is baked and has an uneven shine.
4. Easy to change clothes. I’m not going to add buttercream or ganache to my angel food cake. It’s too soft and sweet to put anything heavy on top. This lightweight, hassle-free cake calls for lightweight, hassle-free toppings. Thaw the frozen cherries, pour the juice over them, and you’re done. Dust with powdered sugar at the table. Drizzle with whipped cream and add some fun sprinkles. How cute, right? On the other hand, if you want to get more creative, angel food is one of the most “hackable” cakes. Cut into 3 equal parts and stack strawberries and cream. Fill the center with ice cream, surprise ice cream cake. Or tear it into pieces and turn it into a single-serve trifle (with whipped cream and berries). I made this dirty one for my 5 year old. The child said this was the best thing in his life. I’m just saying!
5. I was pleasantly surprised. Angel food cake isn’t the kind of dessert that makes people raise their eyebrows and mutter, “Oh, wow, does it taste like cardamom in here?” However, it’s a sweet that will make you smile and say, “Angel food cake?! It’s been a while since I’ve had it!” And sometimes that’s all you want.
Are you also a fan of angel food? What other classics from the past should we revisit?
PS Tons of delicious recipes, including turkey soup with meatballs and 8 spooky Halloween snacks.
Source: Cup of Jo – cupofjo.com
