I have to skip ahead just a smidge to accommodate the hubby. See, it’s his birthday today and I have to make his favorite cake for him, which just happens to be featured in episode 1, season 2 as a technical challenge: Angel Food Cake!
Now, the Brits are all looking at this recipe going, “I have never eaten this…I’ve never seen it before…I’m not even sure how it’s supposed to look…what do you mean, ‘cool upside down’?!” And here I am going, “I have made–or at least eaten–at least one of these every year for the past 25 years!” It’s hubby’s favorite, and who am I to deny the man his favorite cake?
I will admit, however, that I have usually made this from the box mix or bought it at the bakery (it’s really only available in the spring or early summer when the strawberries start showing up at the store), so this is still very much a challenge to me to make it from scratch.
I used Mary Berry’s recipe here, but omitted the lemon zest–I didn’t have any fresh lemons. I just added the lemon juice from a bottle. I also don’t have any passion fruits lying around, and I’m not even sure I will be able to find any at the store.
First, separate 10 eggs. If you make her passion fruit lemon curd, you will use the yolks for that, so set those aside.
Whip up for a minute. Add cream of tartar, lemon zest & juice, and salt. Add the sugar a spoonful at a time. Then take it off the electric mixer and add the flour by folding it in gently. Bake in an angel food pan–do not grease the sides! The batter needs something to grip to as it bakes.
Cool upside down in the pan. When it’s completely cool, use a rubber scraper to release from the sides.
Now, when it came to the frosting, I did cheat…mostly for speed. I used a can of frosting, thinned a bit with milk. The last of the frosting, I colored and then drizzled on with a piping bag.
Happy birthday, honey!