I’m sorry to say that this cake didn’t blow my skirt up. You know what I mean?
It’s a shame, because I really want to love everything from Baked Elements.
It started off okay: you put the lime in the coconut — I mean, you put the lime in the egg whites. Then there’s a lot of whipping going on. I kind of wish the recipe would have seen fit to give a time estimate. Getting to the stiff-peaks stage took a lot longer than I would have thought. It has been about ten years since I made an angel food cake, so my memory was a little clouded.
Speaking of guidance, here’s a direct quote: Immediately invert the pan onto a work surface if the pan has feet, or place the center of the tube pan onto the neck of a bottle or metal funnel, and cool the cake completely.
I’m not sure what a pan with feet looks like, but I’m almost positive mine doesn’t have them. I’m also not sure why you can’t just cool it on a wire rack like every other cake in the world.
End result: if you choose Option B, be careful. Don’t touch it while it’s hot or it could break all over your counter. Maybe the trick is not to use an empty bottle.
I really did want to love it. There’s tequila in the glaze for crying out loud.
Eat Well and Savor.