About a week ago my very dear friend Ashley had a birthday. Since I'm always looking for an excuse to get into the kitchen and lavish delectably good treats on my friends, I immediately promised her any cake her heart desired. And Ashley, being the sensible girl she is, asked for an Angel Food Cake. With all the holiday treats floating around, she desired something a little lighter and healthier. Now I have made Angel Food Cake a few times before so I clicked my heels and said "no problem, your wish is my command!"
So it was settled, I was to bring the cake into work one evening. I had the whole day to bake it. I was so excited because I was going to try something really different to top the cake with. My plan was to do a cranberry glaze, and top the cake off with some whipped cream (real stuff, not that crap in a can) and a dollop of chocolate ice cream on the side. Why cranberries you ask? Well cranberries are in season and red is Ashley's favorite color...and quite frankly, I just wanted to try it.
So, the morning of Ashley's birthday, I got up, went to my recipe book and pulled out Alton Brown's Angel Food Cake Recipe. This is the same recipe I have used several times to make homemade Angel Food Cake. So I had absolutely no doubt I could do it...I think I even yawned while mixing together the ingredients. Needless to say, things did not go as planned. My first cake came out of the oven, looked beautiful but upon cooling it completely collapsed!