It was fun to bake an angel food cake from scratch over the holiday weekend. Especially eating it with fresh strawberries, blueberries, and fresh whip cream. Delicious! Before you continue reading, please read the disclaimer:
Remember I am a relaxed cook and baker. In other words, I’m high on ideas and low on ambition. If there is an ingredient I do not recognize, I will move on to another recipe. If it seems complicated to make, I will enjoy the photo and move on. I need lots of time and a lot of counter space. I do not cook or bake as often as many, so everything takes time. I’ve made a lot of things one time because cooking is an adventure not a routine for me. Keep that in mind. If you are an experienced cook, there is nothing new here for you. If you are a casual cook like me, this might inspire.
The story continues…
Next, I got to beat the egg whites in the KitchenAid mixer I got for a wedding present 29 years ago. Still going strong. On both counts. This part was also fun because I got to watch for “until foamy.” Then “soft, billowy mounds.” After that came “glossy peaks.” Watching those stages actually appear in the shiny steel mixing bowl brought a smile to my face!
Such a fun afternoon of baking something in the hot weather! Who doesn’t like to fire up the oven on a summer day? Ha, ha. The reward was a tasty treat we enjoyed during fireworks to celebrate the 4th of July.
Stay cool, my friends!
P.S. I made fresh whip cream to go on top. Thank you, Alton Brown.