Results tagged angel food cake from David Lebovitz

Last summer when I was in New York, a French acquaintance sent out a missive, looking for an Angel Food Cake pan in Paris. I’ve been thinking about making one for a number of years. But there are a number of American baked goods that don’t quite translate, and this classic cake – made like a big, baked meringue – well…I was pretty certain this…

Continue reading...

Often bakers and ice cream-lovers will find themselves with a few too many egg whites leftover. So what to do with all of them? It seems I, too, always have a few in a container in the refrigerator. Liquid egg whites can be frozen just as they are. I usually do it in a specific quantity, and label it as such, since there’s nothing more…

Continue reading...