For the past two days, I have been obsessed with changing the layout of my blog. I wanted to make it into three columns instead of two, and added in other interesting stuffs. Something that I believe some people can do within half an hour (or shorter?) with one eye close.
Not for me. I spent two days to research on various options and finally come up with the layout you now see. Eventhough I wanted to add more fancy stuffs to my sidebars, I guess I have to settle with what I have now. I am exhausted. I need to do something relaxing.
Like baking. Something I can definitely do better than modifying CSS codes. Moreover, there's treats for OCT Friday lab meeting and a friend's birthday cake to think about. There are several recipes in my consideration, and I finally settled on the Black and White Angel Food Cake. I have been wanting to make it since it appeared on Cookinglight's May 2007 cover.
This was my first time making angel food cake, so I was a bit apprehensive. Adhering closely to the recipe (but not completely), I was relieved that my angel food cake turned out the way it should.
After waiting impatiently for it to cool down slightly, I poured the chocolate gananche, leftover from making chocolate tarts onto the cake. Before the gananche has time to harden, I couldn't wait another second to cut into the cake. This was the usual "quality control" I practiced before anything goes to OCT's lab. And intuitively, I cut a larger slice than my usual "QC" slice. Perhaps, it's love at first sight. The second I saw the cake when it was turned out onto the cooling rack, I know I have fallen in love with it.
After my first bite, this love feeling is rightly confirmed. The cotton candy like texture, so light and yet flavorful. I added an additional tablespoon of cocoa powder, so the chocolate layer has a distinct contrast to the vanilla layer. The original recipe used chocolate and cream cheese icing, but I was too tired to make the icings and used the leftover gananche. It's serendipity. I believe the cake tasted better with gananche than the icings.
I can't believe I have waited so long to make an angel food cake! And why didn't I buy the angel food pan before all the other baking pans! The only downside though, is the leftover of 10 eggyolks. They are waiting to be transformed into some high colesterol, bad for you dessert.
p/s: Among some of the things I added to my sidebar, allow me to draw your attention to the Foodie Blogroll, a blogroll created by The Leftover Queen especially for foodies! Check out the list of the food blogs that's getting longer and longer each day!
Black and White Angel Food Cake
adapted from Cookinglight May2007
1 cup cake flour (about 4 ounces)
1 1/2 cups granulated sugar, divided
1/2 teaspoon cream of tartar
1/4 teaspoon salt
12 large egg whites (I used 10 extra large whites)
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoons unsweetened dark cocoa (such as Hershey's Special Dark) *I used 3 tbsps of Dutch processed cocoa*
Glaze: (omited and used leftover chocolate gananche from here
1 1/2 cups powdered sugar
2 tablespoons tub light cream cheese, softened
1 tablespoon 1% low-fat milk
1 teaspoon vanilla extract
3/4 teaspoon unsweetened dark cocoa (such as Hershey's Special Dark)
Sliced strawberries (optional)
Preheat oven to 325°.
To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.
Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and 1/2 teaspoon vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.
Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.
To prepare glaze, place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake.
Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired.
12 servings (serving size: 1 slice)