A Recipe’s Creative Rebirthing

It was when Second-Born Dear Daughter (SBDD) suggested that we introduce a touch of Spring to our dessert menu that she reflected on a very special family recipe.

This recipe has had treasured residence in the family hand-me-down cookbook for decades. My mom’s angel food cake modus operandi was and still is part of the glorious food-of-the-angels’ family baking story.

Within the context of that noted memoir, chapters of how-to mixing techniques and ingredient preparation have taken center stage in the world of Pfeiffer Family “Baking Dos and Don’ts.” And believe me, Dear Readers, there is a significant amount of “Dos and Don’ts” to learn when making an angel food cake! Would you agree unanimously, angel food bakers?

I can write a list of them. However, I discovered a great website (address listed below) that already had done the work for me. Catch a glimpse of the site! The photographs and step-by-step instructions are phenomenal!

As I peruse those baking tips, I’m reminded so much of how Mom reiterated those same words to me when as a young 4-Her while I courageously baked my first angel food cake. Then, a generation later, the momma-baking-teacher within me gifted SBDD with that same instruction.

Always the goal was to create a pure white, finely textured, high-rising angel food cake that was award-worthy. And both of us accomplished that!

The Not-So-Secret Secret

Therefore, Dear Readers, take a gander at the following not-so-secret information from http://www.thehungrymouse.com/2011/06/22/angel-food-cake/  (recipe included). I testify that if you follow it, you will hold your head high as you proudly exhibit your own beautiful dessert!

  • Don’t grease your pan. (Really, don’t. You need the cake to stick to the pan so that it doesn’t fall out when you cool it upside down).
  • Use cake flour. Trust me. It’s lighter than regular flour.
  • Don’t get a speck of yolk in your egg whites. Yolks are all fat, and fat keeps egg whites from whipping up properly.
  • No jumping in the kitchen when it’s in the oven. Think of this as a slightly more stable souffle.
  • Cool it upside down for 3 hours to minimize sinkage and maximize poof.
  • Angel food cake doesn’t like humidity. So, if it’s sticky & hot where you are, make the cake the day you’re going to serve it.

Now then, Dear Readers, let Miss NiNi take this personal lighter-than-air cake story a wee bit further and tell you about the rebirthing-of-a-recipe event when the creative baking gene within our family kicked into angel-food-land high!

Making the Angel Food Cake Come to Life

It happened when 10-year-old SBDD added tiny amounts of various liquid food colors to her pure white angel food cake batter. What could have been a white-as-snow angel food cake metamorphosed into a culinary Monet pastel work of art! Absolutely gorgeous! As with an artist’s brush, each cake created since then has been a uniquely colorful creation…and so perfect for a springtime sensory palate or Easter meal sweet conclusion.

Rebirthing a recipe allows for experimentation that can produce a “hero or a zero.” SBDD indeed created a beautiful hero to add to our recipe-legacy memoir!

This week only at Miss NiNi’s Desserterie, we are introducing this delicacy. It will be made-to-order by your personal Miss NiNi bakers. Let us know by calling Miss NiNi’s Desserterie at 515-264-2112.

Miss NiNi