Comments on: Mom It Down! Toasted Almond Angel Food Cake

By: Pascha

Pascha — Wed, 19 Aug 2009 00:29:21 +0000

PS
I never noticed your comment after mine on the Amish Friendship bread post, or I would have sent you my address. How did it turn out?

By: Pascha

Pascha — Wed, 19 Aug 2009 00:28:40 +0000

“I’m also curious about switching out the almond extract for another flavor and coming up with a topping that suits it.”

I’m wondering about that, too! Adeline is allergic to nuts and I was going to ask if you have recommendations for other toppings/ flavors that might work.

By: MommaA

MommaA — Tue, 18 Aug 2009 19:54:53 +0000

my hubby takes stawberry slices and adds a little water and sugar puts it in the refridgerator then the next day adds it to angelfood cake with a dab of whipped cream and it is awesome!

By: mihow

mihow — Tue, 18 Aug 2009 13:55:25 +0000

Oops! Yes, 10 inch. I forget to add things sometimes. Thanks for letting me know. Will amend the post.

By: Roya

Roya — Tue, 18 Aug 2009 13:51:22 +0000

The cake looks so good I am going to make it today! But how large is the pan? 10 inch?

By: Jessica S.

Jessica S. — Tue, 18 Aug 2009 09:16:09 +0000

I was just scrolling down after reading this last post and saw Murray. It occurred to me that if you ever make a hardcopy cookbook for publishing, I would hope to see many photos of Murray in it!

By: mihow

mihow — Tue, 18 Aug 2009 01:44:37 +0000

Thank you!

By: Jonathan

Jonathan — Tue, 18 Aug 2009 00:09:03 +0000

Ha! I made a lemon angel food cake last week.

I used regular eggs, and just froze the yolks. I don’t think i’ll ever use that tub of egg yolks, but i like it staring me down in the freezer.

The tips I can offer are this:

- if you have a decent enough blender, just blend your sugar a bit. it doesn’t need to be as fine as icing sugar for this. ( i learned that tip from alton brown )

- some recipes suggest using a tbsp or two of warm water with the egg whites.

- i made a very lemony one. i zested an organic lemon and then blended the zest with the sugar (i really wanted to draw out the oils). i also used the lemon juice with the egg whites. i did not use vanilla extract as well – just lemon. it was one of the best cakes i’ve ever made.

By: jenblossom

jenblossom — Mon, 17 Aug 2009 19:21:31 +0000

This looks amazing. We get such fresh eggs from the farmers’ market, with amazing whites, I might just have to try this.