Why, you might ask, is The Slow Cook making angel food cake? Shouldn’t he be out tending his garden?
The short of it is, we had a freezer full of frozen egg whites from months of recipes calling mostly for egg yolks. The plan was to convert these whites into angel food cakes that I could deliver to the kids in my “food appreciation” classes as an end-of-year treat.
The first blunder was dumping a four-cup container of egg whites into the blender bowl. Somehow I had it in my head that this constituted one dozen eggs. In fact, four cups (almost) equates to 24 egg whites–something that was clearly indicated on the label my wife had affixed to the container. I soon realized my error when the eggs white under influence of a rapidly beating blender began overflowing the bowl.
After reading the recipe several times and having gotten the procedure more or less fixed in my head, my wife intervened, urging me to measure out the ingredients for both of the two cakes I had in mind, rather than doing them each separately. This is how time is saved in a busy kitchen, she intoned.
Not only did I measure out the dry ingredients for two cakes, I mixed them all together. But by some fiendish trick of physics, two cups of double-sifted cake flour mixed with three cups of granulated sugar does not result in five cups of material. Questioning my own sanity at this point, and after a brief huddle with the baking-expert wife, I decided that I must have forgotten two of the three cups of sugar, so I added two more.
This is how you end up with a sticky, treacly sweet angel food puddle rather than the light, fluffy angel food cake we had in mind. Make that two cakes down the drain.
Kids, I hope you like pound cake from Whole Foods.