I absolutely love angel food cake. It is the only kind of “cake” I enjoy. So when I saw a recipe in one of Martha Stewart’s magazines, I thought why not? I mean.. who wouldn’t love a Mocha Chocolate Chip Angel Food Cake? Seriously.

Now I must confess that even though angel food is my favorite, I had never made one. My birthday is coming up on Thursday so I decided to make my own angel food birthday cake. I bought all the necessary ingredients but instead of the 12 egg whites (holy cow!) I used the equivalent amount of Egg Beaters egg whites substitute instead.

I don’t know if my precious angel food cake failed because it was undercooked or because I used Egg Beaters. Either way, I’m sad. I failed at making my own birthday cake.

Failed Angel Food Cake Failed Angel Food Cake

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6 Responses to I Failed at Making My Own Birthday Cake

  1. Mo'Betta says:

    Happy belated birthday! I made chocolate cobbler for mine back in August, it was delicious! I have had a similar experience using Egg Beaters in a recipe, but I was making an egg casserole I think. It took FOREVER to get done!! I don’t know why I’ve been missing your blog updates since I’m following…I’m going to add it to my blog list!

    • Jenny says:

      Sorry I’m just getting to this now! I’m glad (well.. not really glad, but you understand) that you’ve had similar problems with Egg Beaters. My husband has asked if I’ve learned my lesson yet. I’ll keep trying. ;)

  2. Kelly Gray says:

    Aw!!! Bailey had mentioned something like this, but I wasn’t sure what he was talking about. Now I know, lol!!!! I’m sorry your cake failed but it still looks yummeh and I would have eaten it anyway, lol. :)

  3. Lizkermin says:

    You shouldn’t take out cake to cool like that. Specifically for Angel Food Cake it’s better to leave it in the tube pan, INVERT THE WHOLE PAN on a cooling rack to cool. The take it out when it’s cooled. btw I’m not sure it chocolate chips work for Angel food cake, I mean the theory is that egg white will inflate immediately after contact with oil, and chocolate chips have cocoa butter in it, so … ?

    • Jenny says:

      Thanks for your comments! I actually did invert the cake (while still in the pan) to cool completely, but it just didn’t work out. So I’m not sure if it was undercooked or if it was the egg substitute (I’m assuming the egg). I do hope to try it again sometime, this time with real eggs. Maybe I should try just a regular angel food cake first and then move on to something a little crazier. :)

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