Baking requires a level of precision I don’t generally possess. Weighing ingredients, sifting flour, and using teaspoon measures would seem helpful to a rule-follower like me, but you’ll often catch me eyeballing salt amounts and adding a bit of extra liquid here and there. When eggs are over $3 a dozen, however, and you want to make a successful angel food cake, you pull out that kitchen scale.
Today’s angel food cake comes to you courtesy of my local thrift store, wherein you can find a surprising number of durable, reasonably priced kitchen items. I’d been hoping to find a traditional angel-food-cake pan and finally scored one for $1.50. Sure, I could’ve used a Bundt pan, but even for the sake of this column I didn’t relish the idea of balancing a cooling cake on an unsteady bottle.
Comments