I don't know what happened. I've made this same Angel Food Cake a dozen times before, but it wasn't going to happen for me this time. The eggs were fresh.
The batter was shaping up.
But the outcome was suspicious.
After the flip, I was immediately worried.
Even then, I didn't realize what I was about to see. Who knew cake could do this?
I was confused, but wasn't about to waste any more time scratching my head. I quickly went to the store and bought a new dozen of eggs.
I thought maybe I didn't let it bake long enough? So, for my second cake, I left it in until it was a darker brown.
I was hopeful. It looked better than the first, but I was still worried. By this time, it was late, so I went to bed and left it until morning.
Not so good.
The outside was cakey, but the inside was the same gummy substance that I got with cake #1. Either way, it was not good. I had to have my parfait ready to go in a hurry, so I was forced to go to two different grocery stores looking for a ready baked Angel Food Cake. I wasn't very happy about that. I really do like baking from scratch, but I have to admit, the store bought cake was really good. Not better than my usual Angel Food Cake, but a billion times better than the ones baked this time. I made up for it with the best cream, ever.
Cream cheese, sugar, and heavy whipping cream must be soul mates on some level. The mixture is perfect harmony. It makes one tasty parfait when layered with angel food cake, strawberries, and blueberries.
I'm not sure if this Angel Food Cake dilemma has made me want to give up Angel Food Cake baking or determined to get it perfected. I think I will try to take a baking break for now, but one of these days I might be writing a week of posts on perfecting the art of Angel Food Cake.