I must admit I have never stared so hard at egg whites in motion as I did when I was making this recipe. This month I decided to participate in #Baketogether, which is a monthly baking event hosted by Abby Dodge. Participants are tasked with making a recipe created by Abby. This month’s assignment was Angel Food Cake.
With words in the recipe like “peaks” and “tracks” I knew I had to keep my eyes glued to the mixing bowl to make sure I was doing it correctly. I made just a few changes to Abby’s recipe. I added some cocoa powder to transform it into a chocolate cake. More importantly, I substituted traditional cake flour with a gluten-free cake flour recipe. Finally, I topped my cake with some Biscoff Frosting. I didn’t intend to put any frosting on the cake but a little fumble in the kitchen led to the need for some cosmetic touches to the cake. Woe is me, I ended up needing the assistance of some Biscoff Frosting. I know you feel for me. I can tell. As you may know, Biscoff spread is not gluten-free. If you need to eliminate gluten completely, substitute this frosting with your favorite gluten-free frosting recipe.
Don’t skip any steps in Abby’s recipe. It is imperative to sift the flour. It is also necessary to keep a close eye on the egg whites to make sure you do not overbeat them.
I decided to get a little fancy and top the cake with some chocolate shavings. The little hint of chocolate on top of the icing was a great contrast to the frosting. Next time I make this recipe I’m going to throw in some chocolate chips or additional shavings into the frosting.
As you may note if you take a peak at the calendar, it is too late to participate in this month’s #Baketogether but keep an eye out for next month’s assignment.
You can find the recipe for the gluten-free cake flour here: Gluten-Free Bay
You can find the recipe for the Biscoff Icing here: Kitchen Misfit. Please note that the Biscoff spread is not gluten-free. I can tolerate small amounts of gluten which is why this recipe worked for me.