Birthday Cake!

I have no idea what made me decide to make my first ever angel food cake for Anya’s birthday — so many things that could have gone wrong with such a delicate cake. But eh, what’s life without some risk (well, and I could always make a quick carob “wacky” cake).

Whipped the egg whites and castor sugar – along with some hazelnut extract

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And then very gently folded in the flour mixture — I used a silicon spatula, and I was rather surprised how fluffy the batter was after adding the flour. I was really worried that it would deflate. The batter is incredibly sweet — it’s basically sugar suspended in whipped egg white and enough flour to keep it together. Uncooked, it tastes a little like spun sugar.

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Then I very carefully scooped it into a bundt pan (yeah, wrong kind of pan … but I didn’t have time to get the proper pan posted to me after I realized it wasn’t something you could just buy anywhere). Very gently placed the pan in the oven, and left the vicinity for an hour.

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Voila! We got an angel food cake! It is a super sweet cake, but it went very well with the lemon curd (which also used all of those egg yolks left over after making the cake!).

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