This past weekend I made my first Angel Food Cake. Like anybody else, I didn't want to waste my time trying just *any* AFC recipe. I wanted to try a recipe from a trustworthy source. Rose Levy Beranbaum came to mind. Her book, The Cake Bible, contains a recipe for a chocolate-version of an AFC but I was specifically looking for a white AFC recipe. I contacted her through her blog and she was kind enough to share with me the recipe for a white AFC from her upcoming book, Rose's Heavenly Cakes (fall 2009). Isn't that cool?! If you're interested in the recipe, you can find it here.
This was not only my first time baking an AFC, it was also the first time tasting one. When I smelled it, it has something familiar about it but I couldn't put my finger on it. After a little while it came to me: it smells like a cross between cotton candy and marshmallows. The texture was absolutely wonderful. Soft, tender, really moist, and light. It just melts in your mouth.
I shared some of the cake with my friend and her family on Saturday. I also took some of the cake to work today. Everybody loved it.
I also baked oatmeal cookies. Michelle from Flourchild was kind enough to share her blue ribbon recipe with me. To bring out more oat flavor out of the oats, I decided to toast them in the oven before adding them to the dough. I think it made a difference. I also used turbinado sugar to roll the cookies in (instead of granulated sugar). The cookies tasted great! Even without raisins or nuts. They were nice and chewy without being too sweet. Thanks Michelle!