For the technical challenge this week, the contestants were challenged to make an angel food cake. This is a completely fat free cake made only with egg whites, sugar and flour plus a little flavouring. I've joined up with a group of other baking bloggers to attempt as many of the challenges from GBBO as I can. We're all sharing our efforts on the brand spanking new Bakers Anonymous site so please feel free to join us.
I've never tasted an angel food cake before so this was a good chance to try a new type of cake. After watching the episode I picked up a few tips for making the cake. For example you shouldn't grease the tin or use a non stick tin and contrary to every other cake I've ever made, it's supposed to be left to cool upside down. I don't own an angel food cake tin or even a bundt tin and the recipe that I used was for a deep silicone pan anyway so this is what I used. I had a few issues with the tin, the recipe stated that a 7 inch pan should be used, I scraped the mixture in and it completely filled it. This didn't look right so I transferred the mixture to an 8 inch tin instead so it would have room to rise. I think that perhaps this extra faffing around may have contributed to the somewhat concave appearance of my cake. I certainly would not have won star baker with this cake. When I turned the cake upside down it fell out of the tin after around 5 minutes which it also wasn't supposed to do so, perhaps I should have lined my silicone pan with ungreased greaseproof paper so it would've have had a surface to cling to whilst it was rising and cooling. Ah well, it just goes to show that it's very easy to sit and criticise people on the telly but when you have a go yourself things don't always work out.
|Icing sugar covers all baking sins, almost|
As this particular recipe didn't really work I'm not going to write it out here, if you're interested it's from issue 4 of Baked & Delicious magazine and used 8 egg whites, pinch of cream of tartar, 100g plain flour and 225g caster sugar. I've had hit and miss experiences with some recipes from that magazine but with one or two exceptions, the bakeware has been excellent. I'm convinced the recipe specifies the wrong tin to use to make this cake.
So although the cake sank it was still baked all the way through and had the marshamallowy texture that it was supposed to have which is a positive point. I used vanilla extract to flavour the cake and while it tasted quite nice, I didn't really like the texture but my boyfriend enjoyed it. This isn't a massive surprise to me as I don't like marshmallows very much whilst he loves them. This isn't a cake that I'll be baking again anytime soon, we're going to try it with a little jam for pudding later as it definitely needs something fruity to go with it to make it more interesting. We both agreed that it's a rather boring cake otherwise and to be honest I'm a bit disappointed with it and not just because it sunk.
With the leftover egg yolks I made a second cake which I will blog about tomorrow, it's just come out of the oven and so far it looks better than this one.
Head over to Bakers Anonymous to see who else has had a go at the angel food cake and had more success than me.