Before this series of the Great British Bake Off started, I set myself the challenge of making every one of the technical bakes from this series. A good number of my friends and family, and of course the lovely Bella, keep pestering me to enter, so maybe it's good practice?!
Clearly, great minds think alike as last Wednesday, I arrived at work and a colleague had also decided that I should do this- mostly so work could benefit from the fruits of my labour. But being the kind person I am, I'm happily obliging. And this week, I made angel food cake.
If you don't know, an angel food cake is an incredibly light, fatless sponge (fat free cake, say whaaat?!), made by whipping an awful lot of egg whites (the recipe I used called for 10), folding in icing sugar, plain flour, and, in the case of my recipe, vanilla extract, almond extract, and a little lemon zest. I originally looked up the recipe from the programme, but as I don't have an angel food cake tin, as this recipe calls for, I had to look elsewhere. Fortunately, in the Hummingbird Bakery "Cake Days" recipe book, there's a recipe which uses a bundt tin- which I do have.
I actually found the bake quite straight forward- but that's probably because a) I had all the instructions and b) I didn't have a team of cameramen watching me. The recipe seemed really effective, though I do think that I didn't whip my egg white quite enough, as I didn't get an enormous rise. Additionally, in line with the Bake Off itself, I decided not to grease my tin- which really wasn't my smarted move, as trying to get a spongy, delicate angel food cake out of a fiddly bundt tin was... interesting.
As the programme suggested, I topped my angel food cake with chantilly cream (sweetened whipped cream with vanilla), and a homemade lemon and passionfruit curd. The main reason I made the curd was to use up the ten egg yolks I had left over, but I am so pleased I did- it's delicious, and was so straight forward. As you'd expect from that amount of yolks, you end up with an awful lot of curd, and I'm excited to use the rest in another bake- probably just a simple Victoria Sponge, using the curd instead of jam. Yummy!
|I need to work on this whole making-jars-look-pretty thing...!|
And as requested, I took the cake to work yesterday. Despite the fact that we only had half the office in, the entire thing had been demolished by the end of the day and I received a lot of lovely compliments too. If I was being really, really critical- I think it was slightly denser than it should have been, but overall I thought it had a good texture, a lovely taste, and I was seriously proud of my curd.
|Apologies for the terrible picture quality- I snapped this speedily at work yesterday morning...|
Are you baking along with the Great British Bake Off? Bailey and Jules are doing this too, and you should definitely all join in. Next week it's muffins. We'll see how I get on!