I suppose all I needed was a good excuse to whip up an angel food cake, and then purchasing the specific cake pan would be an easily-made decision that in no way needed to be put off any longer. Truth be told, I can’t seem to decide why I haven’t made an angel food cake before, but I’ve made it a habit of straying away from the recipes that say “fold the whipped egg whites into the batter”, because I’m definitely an overfolder, with the likely resulting flat cake – so maybe that’s why. You’ve never seen a souffle on here either, have you? And I have made one of those, but it sunk miserably into the ramekin, hiding like the head of a turtle in traffic. It seemed like only yesterday when I was guzzling chorizo-infused margaritas, but apparently it’s been two months, which meant only one thing:...
