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.
|With fresh refrigerator jam, chocolate pudding, and whippped cream
|I wanted to do a half batch, and test it in a cake pan
|I decided to use my heating core in this direction; the heating core will mimic the angelfood cake pan
|Egg whites are almost whipped
|How the batter looks in the pan;
A half recipe is just enough!
|What will I do with 6 yolks?
|When I turned the cake over, the middle core fell out. Good.
|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
|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!
|It doesn't look so bad upside down!
|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