Had a dozen egg whites saved - been making a lot of lemon tarts lately - so last night I decided to make an angel food cake. I'd forgotten how satisfyingly beautiful they are - all high and white - and what a pleasure the texture is. Pure sponge. When my friend Marion Cunningham was working on the Baker’s Dozen Cookbook, she sent a recipe for the classic cake to thirty-five bakers, asking them each to bake the cake, exactly as written, and bring it to a meeting. She called me afterward in great excitement; “You would not believe how different they were,” she marveled. “They all had holes in the middle, but other than that, each cake was unique.”
What Angels Eat
What Angels Eat
What Angels Eat
Had a dozen egg whites saved - been making a lot of lemon tarts lately - so last night I decided to make an angel food cake. I'd forgotten how satisfyingly beautiful they are - all high and white - and what a pleasure the texture is. Pure sponge. When my friend Marion Cunningham was working on the Baker’s Dozen Cookbook, she sent a recipe for the classic cake to thirty-five bakers, asking them each to bake the cake, exactly as written, and bring it to a meeting. She called me afterward in great excitement; “You would not believe how different they were,” she marveled. “They all had holes in the middle, but other than that, each cake was unique.”