I like to think that I'm an above average cook. I like to eat good food so I like to cook good food, there are very few recipes that intimidate me and I'm not afraid of complicated ones. There are however two foods that history has proven I can not cook, angel food cake and shortbread. We'll talk about the cake today and the shortbead some other day.
A few years ago I decided I wanted to make an angel food cake since I hadn't ever done it before. I found a Brown Sugar Angel Food Cake recipe from Martha Stewart that looked delicious so I made it. The process seemed just fine and I looked forward to the finished product only when I pulled it out of the oven it was super thin and dense. I'm not used to cooking failures so it wasn't too long before I tried again with the very same result, a very thin, flat, dense cake. Not what I was hoping for.
I can't remember if I tried a third time or not but I never succeeded so I got rid of my pan and resolved to buy them pre-made in the future. That was at least 4 years ago and I've never made one since.
Flash forward to last week when I made Creme Brulee with a friend, we made two batches so we ended up with 12 egg yolks (they were delicious by the way), that just happens to be the perfect amount for angel food cake so I figured I'd give it a go.
I borrowed a pan from my Mom and used a regular recipe from my Betty Crocker cookbook and I won! This cake was delicious. It was slightly dense and I would have preferred a tad less almond extract but otherwise it was a success.
One day I'll work on the shortbread.