Three weeks ago, I decided to stop selling cakes. You might think that was really crazy of me to do BUT the thing is, I am just plain tired. I just wanted to get away from the pressure and stress for a while. For how long, I don't know.
I kind of shocked and disappointed the people around me, especially the ones who regularly asked me to make cakes for them. They thought something bad had happened. That I was sick or had a problem. Someone even thought I was pregnant! It was difficult for them to understand that I just wanted some time off and that this wasn't a decision I made out of impulse. They were hoping this break wasn't going to be a permanent thing.
That's something I couldn't promise. Because you know what? I don't miss it. I don't miss the constant ringing of my phone. I don't miss the late nights. I don't miss the people going in and out of my house. I don't miss the nonstop baking and cleaning up. I don't miss the cakes, period.
I still bake though. But only what I want to and when I want to. For my family this time. Although I have been constantly baking bread and whipping up ice cream, for the last three weeks, I had avoided anything that had to do with cake. Honestly, I didn't have the slightest desire at all.
Today, however, I was compelled to make one. With the ongoing ensaymada experimentation, I had a growing number of spare eggwhites that I didn't want wasted. So I made an angel food cake. The recipe I used is another one that I copied off my aunt's old notebooks.
I know the cake isn't much to look at. Don't let the brownish, flawed outside appearance fool you.
What more can I say? Eggwhites well used.
ANGEL FOOD CAKE (suitable for a 10x4 tube pan)
1 1/2 cups egg whites, room temperature
1 1/2 cups white granulated sugar, divided
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 cup cake flour
1 teaspoon flavouring of your choice (ex. vanilla, almond)
1. Preheat oven to 180 degrees C.
2. In a small bowl, sift together the cake flour and 3/4 cup of the sugar. Set aside.
3. In a large mixing bowl, beat eggwhites, cream of tartar and salt till frothy. Gradually add in the remaining 3/4 cup sugar and the flavouring and beat until stiff.
4. Gently fold in the cake flour/sugar into the meringue 3 tablespoons at a time. Fold only until the flour/sugar mixture disappears.
5. Pour batter into an ungreased 10x4 tube pan. Push the batter to the sides of the pan and level off.
6. Bake for about 40-45 minutes or until a skewer inserted into the center of the cake comes out clean. Cracks should feel dry.
7. Take out of the oven and immediately invert onto a glass bottle and cool completely.
8. Carefully loosen cake sides with a knife and invert cake into a serving plate. Enjoy as is or with whipped cream, ice cream or fresh fruits!