Weekends are for getting up late. Usually breakfast happens closer to 1pm than 11am. Usually R is in charge of making breakfast. He rummages through the cupboards to find what random stuff can be thrown in eggs. Whenever I want something special like pancakes or crepes, I’ll step up and make breakfast. This time it was waffles.
I decided to make the buttermilk waffles from The Cake Bible. There is an errata in the equipment section, along with the waffle iron you will need a defibrillator. The recipe calls for (brace yourself) 16 tablespoons of butter (227g). The first time I made the recipe with the full amount and the batter had a butter pool on top of it. I dialed down the butter to 200g (I was planning on using less, but laziness got to me and I dumped the rest of my leftover butter), but I think for next Sunday brunch with our neighbours I will bring it down some more. My heart just can’t take it.
The waffles are very crisp on the outside and fluffy on the inside. There is enough butter in this to not need anymore on the waffles. Even Beranbaum says “Please, no more butter!” in her notes section.
I love angel food cake. When I tell this to people they usually scrunch up their face. “Really?” they ask and I always give the same response “It’s like eating a fluffy cloud!” Angel food cake is not everyone’s taste, because there is no fat to tenderize the cake (angel food cake is made with all egg whites), a ton of sugar is needed to tenderize the cake. There is no recipe for plain angel food cake in The Cake Bible, so I tried the chocolate angel food cake.
The instructions for this cake is very simple. I’ve tried a Flo Braker recipe and it is painstakingly detailed including what temperature the egg whites should be. Considering how detail oriented Rose is, I’m surprised the instructions were so straight forward.
This recipe requires 16 egg whites. This is how my 6qt bowl looked like:
If you don’t have a big stand mixer bowl, you may have to bust out your hand mixer and a very large bowl to make this recipe. Angel food cake also doesn’t make for the prettiest presentation (at least for me), it’s a very homemade looking cake.
It’s supposed to have deep cracks, like a souffle.
So how does chocolate angel food cake compare to the classic? I think if someone didn’t like angel food cake for its sweetness, this would make them a convert. This cake is moist and quite chocolatey, but not too intense. Even with my rough handling of the batter trying to get everything folded in properly, it didn’t turn out dense at all. It’s very good with strawberries. Would I abandon my classic angel food cake loving ways for this? No, I find the chocolate interferes with the plain sweet taste I love in the classic version. It’s still tasty and a great way to use up leftover egg whites.
– I put my granulated sugar in a food processor for super fine sugar
– I used a slotted skimmer to fold the batter
– I used pasteurized egg whites from a carton and didn’t have a problem with baking them