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With Easter just around the corner, I was mulling over what I would make for this holiday. Then while waiting at my chiropractor's office, I saw this Angel Food Cake recipe from a magazine and a light bulb just turned on in my head. Easter... angel... perfect! I scribbled like a mad woman and copied the recipe in whatever scrap paper that I found in my purse. It was the only time in my life that I wished that the doctor would not call my name yet.
The last time I made angel food cake was about more than 20 years ago, in home economics class in elementary. It was also the first time I made it. I don't even own an angel food cake pan. Isn't it one of the first pans a baker should have? Shame on me. Angel food cake making is long overdue.
I contemplated just using one of my regular round cake pans, which is okay too, but you know what, I've waited this long to do it, so I might as well do it right. So off I went to buy my angel cake pan and gathered some left over eggwhites from another project and whipped up some cake.
Angel food cake is simple to make with just a few ingredients. Since there is no leavening agent in this cake, the fluffiness comes from the whipped eggwhites. That is why it is crucial to whip it to stiff peaks without getting it dry. It is also very important that the the bowl is grease free and that there are no eggyolks mixed in with the whites.
Most of the time, angel food cake is served plain with a light dusting of icing sugar. It is also excellent served with fruits on the side. But I want to dress it up for Easter, so I covered it with lemon whipped cream and tutti frutti mini marshmallows. The combination is simply divine!
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