My F3 and I had a weekend day of debauchery on Saturday. We went wine tasting and then went back to the Salem abode for dinner. The weather has gotten much warmer in Oregon and fresh fruits are in season. With my bag of oranges, I decided to make an orange “creamsicle” angel food cake that I saw in an East Coast cookbook.
The cookbook, The Beekman 1802 Dessert Heirloom cookbook, uses farm to table local ingredients, which was why I thought they were from Oregon.
But they are from upstate New York. I found this cookbook when I was shelving library books awhile ago.
Apparently, orange angel food cake was just the thing for my F3. I emailed him, saying “I am bringing an angel food cake unless that upsets you for some reason.”
He wrote back: “No that does not upset me. My bf likes angel food cake, especially with a fruit component.”
The only time I’ve ever made an angel food cake (besides the cake mix) was without a kitchen aid mixer.
This time I was very careful with my ingredients so my cake did not come out tasting like a chewy omelette. I kept peeking in the oven to see the cake all golden brown like the ones in the grocery store. The cookbook told me to take the cake out of the pan when it was hot. I felt that this made the cake more prone to being squished. The other key to these cakes is eating them when fresh because the bottom gets soggy. The sogginess happened when I made the cake the day before.
I don’t have a picture this one time because my friends ate it all before I could take one. I’m going to continue to practice my angel food cakes because berry season is around the corner.
