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Toasted Sugar Angel Food Cake (pics!)

Shog was so excited about his belated birthday toasted sugar angel food cake that, while it was cooling, I had to take him with me and Albus to the dog park in order to prevent him from falling on it too soon. We came back with 20 minutes of cooling time left, but the man couldn't be stopped. He removed the cake from its pan:

Uncut Toasted Sugar Angel Food Cake

He then grabbed a wee dull knife and, heedless of my irritated exclamations, hacked into it:

Sliced Cake

After that, there were many Shoggian exclamations of happiness—Iulsian exclamations of happiness, too, because the cake? tastes amazing. It really tastes like caramel, and it's light and fluffy and wonderful (and it would have been even better with, say, a little less sugar {at least to my taste}, five more minutes in the oven, and 20 more minutes of cooling time, but I can't be upset); Shog's eaten three pieces of it!

Albus likes it, too. :P

Success!

P.S. You can't tell from the perspective of the photos, but the cake's about 3 1/2 inches high. It turned out beautifully (but not enough for a food porn icon, fairyniamh :P). *dances*

P.P.S. Thank you, fairyniamh! I love my new icon! *points; unflocks entry*

P.P.P.S. I'm going to leave this entry unlocked and hope that my troll is well and truly gone. It's been long enough, FFS (the troll was leaving nasty comments about friends in reply to random posts, and I got tired of chasing them down; hence, the flocking). That said, I don't know that I'm going to unflock everything that came before because it would be too much work.

All my work except GSM is at AO3 if you're looking for any of it. If you're looking for RL/personal posts, I'll probably still flock the majority of those. I will, however, try to be better about posting unflocked things so that I can reacquaint myself with any of you still around, as well as acquaint myself with people new to my journal.

Comments

( 21 comments — Leave a comment )
toblass
Jun. 13th, 2016 12:59 am (UTC)
Caaaaaaaaaaaake! Yummmm!
iulia_linnea
Jun. 13th, 2016 02:30 am (UTC)
It's so good! The toasted sugar really makes a world of difference in the flavor. :D
a_boleyn
Jun. 13th, 2016 01:10 am (UTC)
I would like to make an angel food cake one day. My only attempt was pre-LJ/camera and a failure. I have 8 egg whites in the freezer. I wonder if I could make one with them.

PS: Yours looks lovely and was obviously a complete win according to Shog. :)

Edited at 2016-06-13 01:11 am (UTC)
iulia_linnea
Jun. 13th, 2016 02:32 am (UTC)
This was my first attempt at angel food, and I used this recipe. That and the toasted sugar, I'm certain, are why it turned out so well.

Thank you! *smooches*

Edited at 2016-06-13 02:32 am (UTC)
a_boleyn
Jun. 13th, 2016 02:46 am (UTC)
Thank you for the links. I'm thinking of making angel food cupcakes instead of a cake cause I can't see myself eating a whole cake by myself. I got the idea from here.

http://www.howsweeteats.com/2012/01/angel-food-cupcakes/

What do you think of using brown sugar instead of toasting white sugar?
iulia_linnea
Jun. 13th, 2016 04:34 am (UTC)
You're welcome. :D

Oh, that's a great idea! The cake is high in calories, and cupcakes would necessarily have less. Plus, they'd be easier to decorate.

I think brown sugar sounds good, but do you think it would be too heavy? Might turbinado sugar give close to the same flavor profile without being so rich and heavy? (I worry about weighing down the batter.)
a_boleyn
Jun. 13th, 2016 04:51 am (UTC)
I THINK I have some turbinado sugar in the pantry. I also have a pot shaped hunk of jaggery sugar which I have yet to find a use for.

I thought I'd reduce the recipe to make 2 dozen cupcakes rather than the 3 dozen the recipe I linked makes since I only have 8 egg whites in the freezer. I wonder if angel food cake freezes.
iulia_linnea
Jun. 13th, 2016 05:18 am (UTC)
I know that some people think that freezing an angel food cake and then thawing it makes it easier to slice, so I assume it freezes well. Of course, I've never tried that.

I'll look forward to pretty pictures if you do decide to make the cake. Today, after separating the eggs, I made a really satisfying pot of egg drop soup with the yolks, fresh chives, and baby celery with lots of leaves still on. I didn't know what else to do with the leftover yolks. My MiL throws them out!
a_boleyn
Jun. 13th, 2016 05:32 am (UTC)
For me, it's the other way around. I make flan and lemon curd with my egg yolks or recently, blender mayonnaise. (It is SO good.)

And then I have the whites left over. Sometimes I've made meringues/pavlovas and I THOUGHT I'd make some macarons but then changed my mind. So I usually throw away the egg whites.

You can use egg whites or egg yolks to glaze bread/rolls/buns. But usually you only need one at a time.

You can always throw an extra yolk or white into scrambled eggs, of course.
iulia_linnea
Jun. 13th, 2016 05:41 am (UTC)
All good ideas, and Shog thought he was going to get scrambled eggs (but he actually ate the soup, so yay!).

Now lemon curd is something that I didn't think of at all, which was silly; it would be the perfect accompaniment to angel food cake!
a_boleyn
Jun. 13th, 2016 07:27 am (UTC)
That's what I thought too ... the recipe I use has 3 yolks and 1 whole egg in it and makes about 1 cup of curd.

Tiramisu also uses 3 egg yolks at a time to make the zabaglione which is mixed with mascarpone and sweetened whipped cream.
iulia_linnea
Jun. 13th, 2016 07:57 am (UTC)
The thought of making a tiramisu is a bit daunting, but then, so was angel food cake!

It's almost four in the morning! I'm not up early today; I've not yet slept. I'm going to try. Thank you for the suggestions. :) *waves*
a_boleyn
Jun. 13th, 2016 02:37 pm (UTC)
I didn't go to bed til after 4am myself ... got more than a bit of insomnia and sometimes I stay up more than 24 hr before I finally fall asleep. It's been a rough year.

As to the tiramisu ... check out my limoncello (starts with a home made lemon curd and the ladyfingers are brushed with a limoncello/sugar syrup) or regular versions (starts with a zababaglione to cook the egg yolks).

http://a-boleyn.livejournal.com/217738.html

Links back to the limoncello version.

Just break it down and do one thing at a time. You can make a single layer 8x8 inch tray or a double layer 9x13 inch tray.
iulia_linnea
Jun. 13th, 2016 06:34 pm (UTC)
Insomnia's a bitch. *commiserates*

I'm going to save your comment notification until such time as I have it to spend on a gorgeous dessert. Thank you for the link. :D
lenaa1987
Jun. 13th, 2016 07:09 am (UTC)
That looks absolutely amazing!
iulia_linnea
Jun. 13th, 2016 07:10 am (UTC)
Thank you! It was just a tad sweet for me, but I was really thrilled to see it rise so high (it was my first angel food). :D
delphipsmith
Jun. 15th, 2016 12:15 am (UTC)
Ooh. Recipe, please?
iulia_linnea
Jun. 15th, 2016 12:41 am (UTC)
I believe you've found it, by now. :)
iulia_linnea
Jun. 15th, 2016 01:21 am (UTC)
Oops! I thought you were asking about the soup recipe. You mean the cake! First, you make the toasted sugar, and then, you make the cake!

It truly is easy; this was the first angel food I'd ever made, and it turned out beautifully. :D
delphipsmith
Jun. 15th, 2016 02:17 am (UTC)
Yes, cake -- thanks! Right now I have an apple upside down cake in the oven. It may be an epic fail; the recipe said "should look like pancake batter" but mine was more like banana bread consistency (!). So we may need a replacement cake in short order...
iulia_linnea
Jun. 15th, 2016 02:27 am (UTC)
Good luck! I'm sure it will be lovely. :D
( 21 comments — Leave a comment )