Looks amazing!! I'm a coffee drinker, but I think with this particular offering I'd go with a tea in a porcelain cup and saucer. Hey, would I be out of line to say a dollop of last week's rice pudding would make a nice side for this cake...or am I pushing it??
May I ask if you had any trouble with the batter layers? Did they shift in baking or did you layer the angel food first followed by the heavier yellow cake as it appears?
And did you immediately invert the tin after taking it out or let it cool a bit and then invert the cake?
I’m assuming you also buttered and floured or maybe used baking spray so it wouldn’t stick?
Sorry for all the q’s but I’d like to make this soon and want to make sure I’ve thought of everything. I’m terrible with sticking cakes and it is SO disappointing when it comes out in chunks!
You invert the pan for an hour and let it cool - no problem getting out. Also, you don’t have to layer, you can alternate dollops of each batter and have more of a marbled effect. Let me know how it goes.
Great question, Leigh. The sifting takes any lumps out of the flour and aerates it, flour can get compressed sitting in the bag, and sifted flour will give you a proper measure. It also helps combine ingredients (in this case with the sugar). It’s important to sift flour for things like delicate angel food cake and sponge cake that you need to gently fold into the beaten egg whites, you don’t want any lumps weighing down the batter. I’m glad you asked, I’m going to add something in the next newsletter about this. Thanks!
Looks amazing!! I'm a coffee drinker, but I think with this particular offering I'd go with a tea in a porcelain cup and saucer. Hey, would I be out of line to say a dollop of last week's rice pudding would make a nice side for this cake...or am I pushing it??
Do it! And enjoy! Love the porcelain teacup ☺️
May I ask if you had any trouble with the batter layers? Did they shift in baking or did you layer the angel food first followed by the heavier yellow cake as it appears?
And did you immediately invert the tin after taking it out or let it cool a bit and then invert the cake?
I’m assuming you also buttered and floured or maybe used baking spray so it wouldn’t stick?
Sorry for all the q’s but I’d like to make this soon and want to make sure I’ve thought of everything. I’m terrible with sticking cakes and it is SO disappointing when it comes out in chunks!
Love your newsletter! Thanks!
You invert the pan for an hour and let it cool - no problem getting out. Also, you don’t have to layer, you can alternate dollops of each batter and have more of a marbled effect. Let me know how it goes.
Gorgeous cake! Looks perfect for Mother’s Day 🌼
Thanks, Heidi! 🌼
Your photo is so pretty! Ignorant question from a non-baker: what is the point of "sifting"?
Great question, Leigh. The sifting takes any lumps out of the flour and aerates it, flour can get compressed sitting in the bag, and sifted flour will give you a proper measure. It also helps combine ingredients (in this case with the sugar). It’s important to sift flour for things like delicate angel food cake and sponge cake that you need to gently fold into the beaten egg whites, you don’t want any lumps weighing down the batter. I’m glad you asked, I’m going to add something in the next newsletter about this. Thanks!
GREAT presentation and description ....
Thanks, Ed! Really appreciate it!
This cake makes me think of a giant peep! Can't wait to try out the recipe 😊
Hahaha! I love it! Yes! From now on, I’m referring to this as the Giant Peep Cake! 😂
This cake looks amazing!!