Apparently I have been behind with blogging! I made this cake over three weeks ago but it is still fresh in my mind.
Dry good plus brown sugar
wet ingredients minus eggs
Mixed with the dry ingredients
Foamy egg whites
Firm, not stiff, glossy peaks.
1/3 of the whites mixed into the main batter
All mixed together.
Here is where I made a mistake. I forgot to fold the chopped pecans into the batter, so I ended up mixing them into the batter when it was already in the pan. It didn’t seem to make a difference to me so oh well!
Sifted powdered sugar
Browning the butter
Foaming and starting to brown a bit
Finally browning but it’s hard to see beneath the foam
Whisking the liquids into the powdered sugar
Weird spot from the parchment that lined the angel food pan, but it was gonna be covered with icing anyway.
The finished, albeit somewhat messy, product.
A few crumbs. Nearly impossible to avoid when “frosting” an angel food cake IMO
I had some doubts about this cake because someone told me they had made it and been disappointed. I took it to community group to stand the test, and everyone liked it. It was nice a spongy as chiffon cake should be, and the flavors with the frosting made it rich and delicious. Perfect with a cup of hot coffee. Yum yum!
My George, having fun in his new hat