The recipe is found on the King Arthur Flour site, King Arthur Flour's Strawberry Filled Angelfood Cake .
I decided that I didn't want to separate twelve (!) eggs and eat that much cake. It sounded like a good time to go into test kitchen mode. I had wanted to experiment with making layer cakes from a batter such as this one.
The funny thing is that I forgot to write out the half batch recipe. I figured I would remember that I was doing a half batch. Did I remember? Noooooo! So I have all the dry ingredients in a ziplock labeled for baking a whole angelfood cake. Just need to get 12 egg whites together.
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| With fresh refrigerator jam, chocolate pudding, and whippped cream |
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| I wanted to do a half batch, and test it in a cake pan |
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| I decided to use my heating core in this direction; the heating core will mimic the angelfood cake pan |
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| Egg whites are almost whipped |
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| How the batter looks in the pan; A half recipe is just enough! |
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| What will I do with 6 yolks? |
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| When I turned the cake over, the middle core fell out. Good. |
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| Fully baked. Except that I forgot that I need to grease the bottom of this kind of pan You can remove the cake from an angelfood cake pan and slide a knife under! Doodling with cupcakes while it cooled, LOL |
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| Problems getting the cake out Next time, I grease the bottom of the pan, put parchment paper on top, then grease and flour the parchment. I learned my lesson! |
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| It doesn't look so bad upside down! |
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| It was really tasty! |
| If you want to know more about the monthly Avid Baker's Challenge, click on this link: Avid Baker's Challenge |
