The Great Mocha Almond Angel Food Cake Challenge

[Barb Freda]

I made the cake again yesterday because I wanted it without the buttercream.

I used store bought organic egg whites, conveniently packaged in pint containers--just what Rose asks for ...and it worked great AND I wasn't left with 16 yolks to use up...

B

[Robert J.]

You could have gotten real eggs, made a savory Angel Food cake and served it with poached salmon and hollandaise. Then you wouldn't have the egg yolk dilemma. But I digress...

rwj

[Barb Freda]

Please, I am still working off the 16 yolks from the first cake!

[Howie Hart]

I made the cake today and it was very good. I took it to my son Dan's for Sunday dinner, where it was birthday cake dessert for Pete's Thanksgiving dinner (Pete's birthday was on Thanksgiving, but he was still at Fort Hood). I used 1 cup of brewed espresso in the batter. While fully cooked, it was almost a bit too moist. Instead of frosting, I made the Almond Chocolate Creme Brulee posted earlier, adding another cup of espresso to that mix. It was delicious, but a bit too thin. Perhaps some powdered sugar blended in would have thickened it. I took pictures, but I'm too tired right now to post them. I hope to get around to it tomorrow.

I just realized that I forgot to post the picture of my cake. It was still in my camera when I downloaded my photos from the Texas trip.

[Jo Ann Henderson]

Well, my cake is baked and hanging upside down. It was a near disaster, it was in the oven, I was cleaning up the counter and noticed a measuring cup...with flour in it.

Took the cake out of the oven, scooped out the batter, added the flour, folded it in, back in the pan and the oven.

I am so out of practice baking.

[Jo Ann Henderson]

This was a great post, guys. I'm in for the next challenge.

[Jenise]

This was a great post, guys. I'm in for the next challenge.

Great--see the Blood Orange Tart recipe.

[Robert J.]

Let's do it.

rwj