Its coming to the end of October and this year has been going way too fast. Some of us are now with children, some of us are working adults, some of us are studying and some of us living the dream of being a full time baker. Yet, we all have one thing in common... We love to serve that perfect dish just to see those smiles.
Sadly, that doesn't come easily. It is with practice, many many finger-crossing, many many more short little prayers and most of all, research and study. Even then, we have days that just go wrong. Days where butter decides to fail us, days where cream goes bad for no reason and days, weeks, months and years of little accidents that consistently, persuasively and unfailingly happen to us.
Well, this one goes to you. When exams are coming, when work is overwhelming, when kids are a little annoying or when life is just a little more than hard to get by. Cheer up! Stop your busy schedule, take a stroll, look up the sky and take that moment to smile. You're not alone, my friend.
So here's a
lot little extra sugar for your day!
I decided to color it marbled pink because:
1. the friend i wanted to cheer up loves pink, it always makes her a little bit happier.
2. I'm not a pink lover, I love Angel Food Cake's white as cloud color.
3. Its NBCAM. It's gotta be pink!
I used JoyOf Baking's Recipe because my first successful swiss roll was from her.
Angel Food Cake:
1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Have ready a 10 inch (25 cm) two piece angel food cake (tube) pan.
2. In a large bowl sift together 3/4 cup (150 grams) granulated white sugar and the sifted cake flour.
3. In your electric mixer, with the whisk attachment, beat the egg whites until foamy.
4. Add the cream of tartar, lemon juice, and salt and continue to beat until soft peaks form.
5. Gradually beat in the remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until glossy stiff peaks form. Scrape down the sides of the bowl as needed.
6. Beat in the vanilla extract and almond extract.
7. Sift the flour mixture over the egg whites (about one quarter of the flour mixture at a time) and gently but quickly fold (do not stir) the flour into the egg whites. You can use a large wire whisk or a large rubber spatula. (It is important not to over fold the batter or it will deflate.)
8. Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air pockets.
9. Smooth the top and bake in the preheated oven for about 40 -45 minutes.
10.The cake is done when a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. The top of the cake will have cracks. Do not over bake.
11.Immediately upon removing from the oven invert the pan. Suspend the pan by placing the inner tube on the top of a wine bottle or flat topped glass. Allow the cake to cool for about 1 1/2 hours.
12.When completely cool, run a metal spatula or knife around the sides of the pan to loosen the cake and then remove the cake from the pan.
PS: It's great toasted! Crispy meringue top and soft fluffy centre! I'd eat it no other way!