Creamsicle angel's food cake from BraveTart: Iconic American Desserts (page 99) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on February 08, 2022

    Ooops, I managed to mess up an angel food cake for the first time ever by not watching carefully enough with this recipe! I followed the beating times and speeds with my Kitchenaid mixer precisely and ended up with a much stiffer and more voluminous meringue that the author describes. It lost some stability during baking so the cake didn't rise beyond the pan rim and has a coarse, shaggy, somewhat rubbery crumb. Fortunately the cake didn't collapse completely and the flavor is very good. I substituted 2 tsp vanilla extract for the vanilla bean, but the vanilla bean would have been excellent! Next time I'll focus more on the visual cues the author provides vs. the clock. I used previously frozen egg whites which might have contributed to the timing mismatch since I've read they whip up a little faster than fresh egg whites.

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