I made this a few months ago, but I thought I would join in and share with the other bake-off bakers this week. I really liked this cake and hope to make it again soon (but I want to try the vanilla bean version first). This is definitely the best angel food cake I have ever tasted! I loved the whipped cream too!
Matthew, your work always gives a person something to emulate - both in the baking and the photography. The care and attention to detail is everywhere! I’ll bet it earns its name and tastes out of this world!
Thank you everyone for the nice comments! Jenn, I used my serrated bread knife to cut it. It is a fairly heavy knife, but it seems to always work well on these fragile, hard to slice cakes.
I posted these on the main blog a couple of years ago, but I thought I would add them here too. This is the plain angel food cake (top side down) that is now in the book, but I made it when Rose posted the recipe from her lecture on angel food cakes. The ice cream is an orange ice cream from the perfect scoop. I still need to try the vanilla bean version and the cherubs (and the chocolate version in the cake bible which I have made before but not photographed).
Not as elegant as Matthew’s, but here’s my rendition of the Chocolate Tweed Angel Food Cake, as cupcakes. I didn’t expect it to turn out this well as cupcakes - initially decided to make it as cupcakes because I don’t have angel food pan and don’t want to buy one. They taste so good: light, spongy, and mildly sweet - makes me think of vanilla chocolate chip ice cream. Also, they turn out cute as cupcakes - and of course I have to make some smiley faces on them .
Cute cupcakes Jenn! Both you and Matthew have inspired me to try the angel cake. I’ve never made it before (from TCB, RHC or elsewhere) as I’ve always been afraid of it being too sweet. Your description of it as vanilla chocolate chip ice cream sounds delicious.
You must be quite an adventurous cook, Jenn, I would be afraid to do something different with a recipe the first time I used it, especially as it has SO MANY egg whites in it! Your cupcakes look lovely, how many did you make?
Thanks Shimi, Jeannette, and Bill.
@ Shimi - this angel food cake is probably the least sweet of RHC recipe, and I’ve tried about a dozen of them so far. I’d say go for it!
@ Jeannette - I split the recipes in 1/2 and it makes exactly a dozen cupcakes. I still have enough egg whites in the freezer to make 2 full recipes of Angel Food Cake. Re. being an adventurous cook - this bake a long is awesome because it made me try recipes that I would never thought of trying.
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