Side View of the cake. Forgot to take the picture of a whole cake, so this was the cake at its one third stage.

Closeup of the cake. Looks spangled alright.

Gosh! I’m a bit late in posting this and I’m aghast at Marie’s and Butteryum’s Fallen cakes. Reminds me of Transformer 2, though. I digress. *hugs*

Anyhow.

I was looking forward to this as I’ve never made angel cakes before. The gazillion number of eggwhites just never add up. But there’s always a first time for everything and since I have 8 eggwhites sitting in the freezer, this was a great chance. I needed another 8 and the RHC’s Chocolate Marbled cake jumped out at me, as it needed 6 yolks. Yay! That tasted really good although I forgot to take a picture of it. *kicks self*

My angel cake rose wonderfully, but nearing completion time, it sunk back to the pan level. I thought that was funny since all my chiffon cakes rose and never sank back. Yikes! And plus, I’ve never used a spatula to coat the sides of the pan ever and I was worried about that.

But 1.5 hours later, as the cake hung precariously on the neck of a honey bottle, I guess all was safe.

I forgot to mention that the spangling went fine as I had the chocolate frozen at all times but processing the chocolate made a heck of a noise as it sounded like I was grating bricks!

The frosting went well. After the Les Treches, I had a newfound love for whipped cream and that tasted wonderful. Ayisha had her hand in my bowl all the time, asking me if this was raw eggs or not.

I cut the cake into 2 layers, as I thought if I were to cut it in three, I would never put it back together so perfectly and would end up with a severely lopsided cake. Heck, even with 2 layers, my cake was senget i.e. lopsided.

Slathered on the frosting and chilled it. I wondered how you would frost a cake with a big gaping hole in the middle. But i covered it anyhow and had aglob of creamy goodness inside as a suprise. Had some usual cake tasters friends in and they zoomed straight into the cake. I had the other less celebrated Chocolate Marbled Cake out but that lost out to this, even though it flew off the handle when I brought it into the office the next day.

It wasn’t that sweet, but I thought the texture was curious. Mine wasn’t moist and it tasted a little overdone. Of course I was jinxed by Marie when she warned against underbaking the cake. Now I understand.

Think I’ll try the non-chocolate angel cake next time I have a stash of eggwhites in my freezer.

In the meantime, this will be, in 2 months time, I hope, my new KITCHEN! Yay!

Behind plywood walls is actually my current living room. Once this is done, we’re gonna have to live like nomads and shift around until the whole house is done. Sigh!

What to do?