Sunday, June 08, 2008
Let's make an Angelfood cake.
First, please turn the oven knob on your 1950s Visibake stove on. What? You don't have a Visibake? Sympathies, yo.
Sift together one cup cake flour and one and a half cups powdered sugar.
Separate 11 or 12 free range organic chicken eggs, saving the yolks for fattening lemon curd (you can freeze them). Add the eggshells to your compost pile to help save the earth. Add two teaspoons real vanilla extract, 1/4 teaspoon salt, and 1 1/2 teaspoons cream of tartar and mix in your cobalt blue KitchenAid mixer until the foamy mixture forms soft-to-medium-hard peaks.
Fold in the flour/sugar mixture in thirds, carefully slowly mixing with a spatula so that you don't deflate the egg whites. In the background you can see my Better Homes and Garden Cookbook that Mummy gave me for Xmas back in the mid-1980s. I tore out and threw away all of the meat recipes.
Using the spatula, transfer into an ungreased tube pan and bake 35-40 minutes (my oven doesn't have a thermometer, so I have to go by how high the flame is).
When cooked, remove from oven and invert pan over a bottle and let cool. Voila, homemade angelfood cake.
I used an egg slicer to slice the strawberries (makes for nice uniform pieces) and let them sit for an hour in the fridge with some sugar. I also whipped cream (with a teaspoon of vanilla extract and a handful of granulated sugar). Apparently it went over well, as it was all eaten up at the Naked Pool Volleyball Game.
Unforts, my pictures I took at said event came out poorly, except for this one of Sandy:
Sandy.
It was a fun (somewhat drunken fun) time had by all and I woke up without a hangover, fortunately.
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First, please turn the oven knob on your 1950s Visibake stove on. What? You don't have a Visibake? Sympathies, yo.
Sift together one cup cake flour and one and a half cups powdered sugar.
Separate 11 or 12 free range organic chicken eggs, saving the yolks for fattening lemon curd (you can freeze them). Add the eggshells to your compost pile to help save the earth. Add two teaspoons real vanilla extract, 1/4 teaspoon salt, and 1 1/2 teaspoons cream of tartar and mix in your cobalt blue KitchenAid mixer until the foamy mixture forms soft-to-medium-hard peaks.
Fold in the flour/sugar mixture in thirds, carefully slowly mixing with a spatula so that you don't deflate the egg whites. In the background you can see my Better Homes and Garden Cookbook that Mummy gave me for Xmas back in the mid-1980s. I tore out and threw away all of the meat recipes.
Using the spatula, transfer into an ungreased tube pan and bake 35-40 minutes (my oven doesn't have a thermometer, so I have to go by how high the flame is).
When cooked, remove from oven and invert pan over a bottle and let cool. Voila, homemade angelfood cake.
I used an egg slicer to slice the strawberries (makes for nice uniform pieces) and let them sit for an hour in the fridge with some sugar. I also whipped cream (with a teaspoon of vanilla extract and a handful of granulated sugar). Apparently it went over well, as it was all eaten up at the Naked Pool Volleyball Game.
Unforts, my pictures I took at said event came out poorly, except for this one of Sandy:
Sandy.
It was a fun (somewhat drunken fun) time had by all and I woke up without a hangover, fortunately.
