Full recipe / write up barrylewis.net/recipe/angel-food-cake/ More baking recipes on the cakes and bakes video playlist ruclips.net/video/CSwZcEnMlQk/видео.html
I'm confuuuuuuused about the flour. Here in us self rising flour rises and we use it in cakes and biscuits and all purpose flour is what we use for other things I believe
Barry, as an American I can assure you - that's pretty much exactly what an angel food cake should look like. It's going to stick to the side. It's going to be insanely light. And I've never seen an angel food cake pan with a false bottom like that - they've all been one solid piece of metal, so there's no worry about the batter oozing out of the bottom.
The prongs are because its cooled upside down to prevent collapsing. The removable bottom with very high center is to keep it from coming out when you turn it upside down. Low center requires something to hold it up, but when its cooled the edges release, then use a knife to separate the bottom. Shaking to remove can cause it to collapse and you lose the browning if you use a knife.
Barry: "I'm not a cannibal...It's not like it's actual angel!" You heard it here first, Barry has confirmed he is not actually a human but a heavenly being! That must be reason he is good-natured and innocent like, and why such simple everyday human things seem to confuse and scare him, and also why he's only ever seen 1 or 2 movies his entire life!!!
Make custard with the egg yolks then use the Angle Food Cake to make a Trifle, this is what my mum used to do.. Hello from Canada! Awesome job on your first time bake of an Angle Food Cake!
Bunt pan will likely never work as you need the loose bottom since the tin is not greased... remember to get it out you had to run your knife down the sides and then also around the top before it would release. You can't do that with a bunt, since it's not loose bottom. If you don't hang the cake upside down to cool it will collapse on itself under it's own weight and you will ruin the light and fluffy interior also why it needs to hang upside down until it's completely cooled.
That bundt pan is shiny, due to a non-stick coating, so there's nothing for the Angel Food cake to grip and climb as it bakes. and that is not something you want to eat. On another note, if my Mom chose to frost it, she would make 'boiled icing'. I'm not sure what the rest of the world calls it, but it reminds me of a gooey, campfire marshmallow on steroids. Tasted delicious, and in a pinch, it can be used as a bonding agent😂
I have the same tin! And believe me it was almost impossible for me to find one in Australia but I got one eventually!! It's the best for Angel food cake. Yes it seems so simple but it's so delicious.
Yes, strawberries and Angel Food cake is so good. My mom used Angel Food cake as the base for strawberry shortcake or crushed raspberries with a lemon sauce
Top it with some finely chopped fresh strawberries with sugar and whipped cream. Extra credit if you leave the strawberry mixture in the fridge overnight before serving. We call it strawberry shortcake, even if the nomenclature isn't very accurate. And in the US, you can just buy one at the store for a couple dollars and be 90% of the way there.
Cake flour has been processed so it doesn’t have as much gluten to keep things lighter in crumb structure. It’s also bleached which most other countries do not allow.
I just made a angel food cake for fathers day. I dont put powered sugar on cake. I zest a lemon instead of extract. My sons favorite cake. Good job looks good.
This is my absolute favorite cake besides warm chocolate cake. And I love to make it. I have a angel food cake loaf pan my MIL gave me. It holds a double batch. Yummmmmmmmm
When my grand mother made Angel Food Cake strawberry's were often in season so it would often be served as a slice with macerated strawberries and whip cream over the slice of cake on it's side and a scoop of home made vanilla Ice Cream... that was a true treat indeed.
My favourite cakes. Im in the uk and have made one a few times Its the most beautiful tasting cake ever, so light. Tastes like meringue. Love it Its extremely moorish
my grandma always baked angel food cakes when we would come to visit and for birthdays. She was queen of the angels I guess you could say lol. This has me reminiscing. Im expecting my first grandchild in dec.. I think its time to pick up the traditional cake pan and carry it on to the next generation.
barry not to cast aspersions but i am a little shook that you nailed such a temperamental recipe on the first attempt i guess it goes to show that sometimes you can't just say 'nah it'll be fine'
beautiful job. I've never had to check if it was done. The top of the cake having crack will tell you that, and being able to smell it as well. Angel food cakes are a great way of telling where your Hot and Cooler spots in your oven are at. If you have a long frosting knife, that's super thin and great for separating the cake from the metal if needed.
Barry, an Angel food cake is supposed to stick to the sides because there is no leavening. The whipped egg whites cling to the sides and give it structure. You turned it upside down after the oven so the structure can set. Otherwise the structure is so delicate it would collapse. Also, you have made an absolutely perfect Angel Food. Like truly magnificent!
Delicious looking angel food cake , Barry! Got a great tip for you regarding separating egg yolks and whites. Use a third, smaller bowl and crack each egg over that small one. If there is no yolk AT ALL in it then add it to the larger bowl of whites. This way there is no chance of ruining your whole bowl of whites.
My mother baked an angel food cake every year at Easter. Her pans ALWAYS had the removable bottom. Back in the 1960s and 1970s (when soda was only sold in glass bottles), people would cool angelfood cake upside down on the coke bottle, with the bottle's skinny neck through the "chimney" of the pan. The pan didn't need legs. But as glass bottles were used less and less, they started making pans with legs. After all, it would be difficult to balance the pan on an aluminum/aluminium can, and you wouldn't want to have a plastic soda bottle melt all over the "chimney."
My mother and I love angelfood cakes. I inherited my angel tin that looks like yours. I've had my inherited angelfood tin for 40yrs and it was probably 40yrs old when I got it. Usually our cakes grow taller than that tube so when inverting it to cool we had to balance it on a glass bottle. We usually baked ours until it has a browner more dry cracked crust. Then we use a thin knife to slide around the tin to release after it cools for several hours. Then we cut off the cracked crust. To make it level. Never added orange flavoring or any flavoring. Slice the top off cut out the middle fill with berries put top back on and frost with Cool whip. Us Americans are odd.
Slice it horizontally in 3 layers, add cream or custard or curd and some fruit between the layers then drizzle your choice on top and running down the sides!!! Mom always did it with cool whip and blueberry pie filling for my birthday cake. It was my favorite!
my mom makes this but uses vanilla pudding and sliced strawberries as a filling and topped with wiped cream -- all what is left on the pan is amazing, moist and sweet
Haha...I made my very first from scratch Angel Food cake last week! It was delicious! My recipe was a little different and it was interesting to see yours. That said, traditional flavor for this cake is vanilla and almond extract. Mmmmmmmm so good!
well, huh! I didn't realize it was an American recipe. My mom loves angel food cake and has pretty well mastered cooking them. (They are her birthday cake of choice. ) We used to keep an old Pepsi bottle on hand and put the chimney over it so that the cake would hang as it cooled. Your cake came out beautifully - just as it should! You can also put a little powdered lemonade mix in with the cake mix to give it a lemony flavor. The cake pairs well with strawberries :)
Haven't been around an angel food cake much have you? Lol! When I was girl growing up my mother would soften either chocolate or strawberry ice cream and frost the angel food cake with that and then put it back in the freezer to firm up the ice cream a bit. It's a wonderful summer cake made that way.
5:10, I remember that bit of royalty-free music from Civvie's Plutonia video, when he won the "Most Phallic Line Ever In A RUclips Show" award. And also when he died a lot in Level 9: "Abattoire".
Attention US Intelligence officials: I'd like to report a new UFO sighting. Barry Lewis seems to be in possession of some form of advanced craft. He's disguising it as a "cake tin."
Pound cake is the thing to make with the extra egg yolks. Angel Food for fancy, pound cake for a treat at home. Though any chance to make lemon curd... Oh yes-- parchment paper can help with sticking, but a pan like yours is what my family used. You'll figure all that out by the 1000th time you've made one
You should try a Chiffon cake if you have not. It's similar to the Angel Food Cake but has vegetable oil (very important that you don't use butter) in it. So it's light but richer.
In America we make Strawberry Shortcake with angel food cake. You can get the premade angel food cups or make them yourself or do it out of a full cake. Look up a recipe and make one since you did this already!
Angel food cake has been a staple in my family for generations. It's been the cake of choice for Diabetics or family on diets. We've made it from scratch and used a cake mix. I enjoy making it like a upside down cake... using pineapple or any fruit of choice as it bakes. Its always a big hit, especially it you serve it with fresh whipped cream and maybe a pie filling.
When I had to follow an USA recipe we either used self raising flour or just all purpose flour with baking powder not corn starch ^.^ Or we just use betty crocker cake mix! hehe
Barry, if you have any left, try a slice with a bit of butter slathered on it and then lightly toasted in a toaster oven. Soooo delicious! (Also a good way to eat pound cake.)
My mom slices strawberries and then mixes them with granulated sugar, which then creates a sauce to serve on the angle food cake....with whipped cream of course.
You have so many gadgets for separating egg yolks but lately never use them. And, even though the egg shell worked, you didn't use the egg shell "hack" where you wet your fingers and that allows you to pick up the shell from the egg whites perfectly.
Inverting the cake in that type of pan is to prevent the cake from collapsing on itself as it cools. Its also why you have to let it cool for so long. If you leave it upright or take it out of the pan to soon, it will squish down and not be all fluffy and cloud like :)
Normally angel food cake is made in ramekins with weights so it forms like a cake bowl,or just normally in ramekins then the middle taken out so it's a bowl, then filled with cream and berries...I never seen someone make it as an actual full size cake before lol
Barry how did the lumps look??? I make my own vanilla extract and you could have pure vanillin in that extract its like a white goo which is like liquid gold
If you put a double German chocolate cake in the oven, and slam the door at the right time, you have some amazing brownies! Do you have any "Barry Fails" videos that you never released because it came out horrible the first time around?
I have a feeling the long cooling time might be to let the cake off-gas? Cakes with lots of eggs can end up smelling/tasting quite like... sulphur when they’re still warm. I might be wrong, and it might just be for no reason haha
Never been a fan of angel food cake. Always found them too sweet and rubbery. Fun watching this though. A lot of comments are saying use it for strawberry shortcake. I find a Bisquick shortcake to be better because it's not as sweet. There's a video idea for you, strawberry or peach shortcake!
Why do you crack an egg with a knife? I just tap mine on the counter as the sharp edge of like a bowl or knife can drive shards into the egg. Didn't know if unwashed eggs in the UK need more force to crack.
Looks so good. The reason that you turn it over with the legs is so that the cake won't collapse. I have a VERY NAUGHTY recipe to do with the angel food cake. How can I send it to you?
Full recipe / write up barrylewis.net/recipe/angel-food-cake/
More baking recipes on the cakes and bakes video playlist ruclips.net/video/CSwZcEnMlQk/видео.html
Your videos make my day :P. Never stop, I have been watching you for 5 years straight! ❤️
I'm confuuuuuuused about the flour. Here in us self rising flour rises and we use it in cakes and biscuits and all purpose flour is what we use for other things I believe
I love your videos !
Oooooh, I so want to try this one! 😍 Hope the recipe will be posted soon! 😋
We usually put our angel food cakes on a bottle of booze to cool.
Barry, as an American I can assure you - that's pretty much exactly what an angel food cake should look like. It's going to stick to the side. It's going to be insanely light. And I've never seen an angel food cake pan with a false bottom like that - they've all been one solid piece of metal, so there's no worry about the batter oozing out of the bottom.
Odd, every angel food tin I've ever seen or used has the removable bottom. I've never seen the prongs, though.
@@emeleel the prong ones are more asian
The prongs are because its cooled upside down to prevent collapsing. The removable bottom with very high center is to keep it from coming out when you turn it upside down. Low center requires something to hold it up, but when its cooled the edges release, then use a knife to separate the bottom. Shaking to remove can cause it to collapse and you lose the browning if you use a knife.
@@emeleel meanwhile, every angel food cake pan I've seen has both the removable bottom and the feet :)
Yea and if you American and Canadians only stuck to the proper/correct way of doing things when baking and cooking we would never have any problems…
Barry: "I'm not a cannibal...It's not like it's actual angel!"
You heard it here first, Barry has confirmed he is not actually a human but a heavenly being! That must be reason he is good-natured and innocent like, and why such simple everyday human things seem to confuse and scare him, and also why he's only ever seen 1 or 2 movies his entire life!!!
Make custard with the egg yolks then use the Angle Food Cake to make a Trifle, this is what my mum used to do.. Hello from Canada! Awesome job on your first time bake of an Angle Food Cake!
I never knew they had trifle in Canada.
oooo, You just gave me an idea.
My mom always makes Angel food cake this time of year. She blends cream with wild berries for the middle part. It is like heaven in a cake.
Oooooooohhhhh a lemon curd with the leftover yolks?! Yummmmmm! 😋😋😋
Bunt pan will likely never work as you need the loose bottom since the tin is not greased... remember to get it out you had to run your knife down the sides and then also around the top before it would release. You can't do that with a bunt, since it's not loose bottom. If you don't hang the cake upside down to cool it will collapse on itself under it's own weight and you will ruin the light and fluffy interior also why it needs to hang upside down until it's completely cooled.
Nice one Chris, thanks
That bundt pan is shiny, due to a non-stick coating, so there's nothing for the Angel Food cake to grip and climb as it bakes. and that is not something you want to eat.
On another note, if my Mom chose to frost it, she would make 'boiled icing'. I'm not sure what the rest of the world calls it, but it reminds me of a gooey, campfire marshmallow on steroids. Tasted delicious, and in a pinch, it can be used as a bonding agent😂
I have the same tin! And believe me it was almost impossible for me to find one in Australia but I got one eventually!!
It's the best for Angel food cake.
Yes it seems so simple but it's so delicious.
@@sowelu66 Boiled icing is the beeest. My grandmother used to make it with the maple syrup my grandfather used to make.
@@Tarukai788 that sounds delicious!
Here in the U.S. we usually top Angel Food Cake with strawberries and a strawberry syrup/compote.
Oh nice!
My step-mother makes macerated strawberries to spoon on top of it... so good!
I use blueberry pie filling to top mine!
Angel food cake with strawberries and whipped cream is my families go-to birthday cake.
That was also my grandma's favorite (next to anything lemon lol)
Yes, strawberries and Angel Food cake is so good. My mom used Angel Food cake as the base for strawberry shortcake or crushed raspberries with a lemon sauce
It's my favorite birthday cake but I only get it if I make it myself 🍓
Top it with some finely chopped fresh strawberries with sugar and whipped cream. Extra credit if you leave the strawberry mixture in the fridge overnight before serving. We call it strawberry shortcake, even if the nomenclature isn't very accurate. And in the US, you can just buy one at the store for a couple dollars and be 90% of the way there.
Cake flour has been processed so it doesn’t have as much gluten to keep things lighter in crumb structure. It’s also bleached which most other countries do not allow.
Watching someone eat angel food cake for the first time is so whoelsome.
I just made a angel food cake for fathers day. I dont put powered sugar on cake. I zest a lemon instead of extract. My sons favorite cake. Good job looks good.
The purpose of flipping it upside down is to prevent it from condensing on itself while cooling
OK, but now explain to us what the purpose of separating the egg whites into a bowl and then pouring them into a different bowl is. lol
My favorite kind of cake, now I am craving some.
I had NO idea that Brits didn't make angel food cake. This was hilarious. :DDD
A dream come true! Barry Lewis makes Angel Cake 😍
My mom always does an angel food cake for my dad for his bday and their anniversary. She likes to cover it in chocolate frosting. It's SO GOOD!
This is my absolute favorite cake besides warm chocolate cake. And I love to make it. I have a angel food cake loaf pan my MIL gave me. It holds a double batch. Yummmmmmmmm
Nice Painc at the Disco reference.
When my grand mother made Angel Food Cake strawberry's were often in season so it would often be served as a slice with macerated strawberries and whip cream over the slice of cake on it's side and a scoop of home made vanilla Ice Cream... that was a true treat indeed.
My favourite cakes. Im in the uk and have made one a few times
Its the most beautiful tasting cake ever, so light. Tastes like meringue. Love it
Its extremely moorish
I think someone needs to send him a Betty Crocker angel food cake mix.
If it's a 30 year old microrave, please send it to Ashens.
Good call!
@@The1whoseektheunknow yea that nut would eat anything . hes one fun guy to watch on youtube as well , ive watch his vids in the past
That mix is great. So sad that us folk in the uk have to import it and its so expensive. Cost me over £20 last time
I love putting whipped cream and chocolate chips on angle food cake, as well as with macerated strawberries. So yummy.
my grandma always baked angel food cakes when we would come to visit and for birthdays. She was queen of the angels I guess you could say lol. This has me reminiscing. Im expecting my first grandchild in dec.. I think its time to pick up the traditional cake pan and carry it on to the next generation.
barry not to cast aspersions but i am a little shook that you nailed such a temperamental recipe on the first attempt
i guess it goes to show that sometimes you can't just say 'nah it'll be fine'
beautiful job.
I've never had to check if it was done. The top of the cake having crack will tell you that, and being able to smell it as well.
Angel food cakes are a great way of telling where your Hot and Cooler spots in your oven are at.
If you have a long frosting knife, that's super thin and great for separating the cake from the metal if needed.
You can also make a type of strawberry shortcake with the angel food cake. It is so gooood.
In America we flip it back over, so the golden brown (we do let it get browner), top shows. Then serve with the side berry's
Barry, an Angel food cake is supposed to stick to the sides because there is no leavening. The whipped egg whites cling to the sides and give it structure. You turned it upside down after the oven so the structure can set. Otherwise the structure is so delicate it would collapse. Also, you have made an absolutely perfect Angel Food. Like truly magnificent!
That's a really good cake to make a large strawberry short cake for the family
Delicious looking angel food cake , Barry! Got a great tip for you regarding separating egg yolks and whites. Use a third, smaller bowl and crack each egg over that small one. If there is no yolk AT ALL in it then add it to the larger bowl of whites. This way there is no chance of ruining your whole bowl of whites.
I love Angel Food Cake! With strawberries and cream 🍰
I'd love to try the 3 layer cake looks divine
My mother baked an angel food cake every year at Easter. Her pans ALWAYS had the removable bottom. Back in the 1960s and 1970s (when soda was only sold in glass bottles), people would cool angelfood cake upside down on the coke bottle, with the bottle's skinny neck through the "chimney" of the pan. The pan didn't need legs. But as glass bottles were used less and less, they started making pans with legs. After all, it would be difficult to balance the pan on an aluminum/aluminium can, and you wouldn't want to have a plastic soda bottle melt all over the "chimney."
My mother and I love angelfood cakes. I inherited my angel tin that looks like yours. I've had my inherited angelfood tin for 40yrs and it was probably 40yrs old when I got it. Usually our cakes grow taller than that tube so when inverting it to cool we had to balance it on a glass bottle. We usually baked ours until it has a browner more dry cracked crust. Then we use a thin knife to slide around the tin to release after it cools for several hours. Then we cut off the cracked crust. To make it level. Never added orange flavoring or any flavoring. Slice the top off cut out the middle fill with berries put top back on and frost with Cool whip. Us Americans are odd.
Slice it horizontally in 3 layers, add cream or custard or curd and some fruit between the layers then drizzle your choice on top and running down the sides!!!
Mom always did it with cool whip and blueberry pie filling for my birthday cake. It was my favorite!
Put your sugar in a coffee grinder. You'll get the fluffiest icing sugar you've ever seen.
It’s so worth being awake at 1am to catch your uploads 👏🏻👏🏻👏🏻👏🏻😁😁😁😁
my mom makes this but uses vanilla pudding and sliced strawberries as a filling and topped with wiped cream -- all what is left on the pan is amazing, moist and sweet
My dad always has an angel food cake frosted with Cool Whip and decorated with raspberries (some times other berries, too) for his birthday.
I always requested this for my birthday cake. My mom would make Swiss meringue icing to top it off. (Winter birthday not easy for fresh fruit)
any Barry recipe is a win, if there isn't a fire.
We serve the tp side up, the are special cutters that look le a crazy comb. Angel food cake it's awesome with strawberries and whipped cream.
The texture of yours turned out so lovely! I love angel food cake in the summer with macerated strawberries and cream.
it's copper bowls that are so well suited for whipping the whites.
Love angel cake looking forward to this one xx
Haha...I made my very first from scratch Angel Food cake last week! It was delicious! My recipe was a little different and it was interesting to see yours. That said, traditional flavor for this cake is vanilla and almond extract. Mmmmmmmm so good!
That’s why I ❤️❤️ using a brand called Baker’s Joy baking spray when I bake. The cake comes out w/o any problem.
Aw, man! Now I want some angel food cake...
well, huh! I didn't realize it was an American recipe. My mom loves angel food cake and has pretty well mastered cooking them. (They are her birthday cake of choice. ) We used to keep an old Pepsi bottle on hand and put the chimney over it so that the cake would hang as it cooled. Your cake came out beautifully - just as it should! You can also put a little powdered lemonade mix in with the cake mix to give it a lemony flavor. The cake pairs well with strawberries :)
Haven't been around an angel food cake much have you? Lol! When I was girl growing up my mother would soften either chocolate or strawberry ice cream and frost the angel food cake with that and then put it back in the freezer to firm up the ice cream a bit. It's a wonderful summer cake made that way.
"I'm not a cannibal, I'm not eating an actual angel"
Don't think much of yourself eh Barry?
5:10, I remember that bit of royalty-free music from Civvie's Plutonia video, when he won the "Most Phallic Line Ever In A RUclips Show" award. And also when he died a lot in Level 9: "Abattoire".
Wow, was not expecting to see a Civvie reference in the comments of a Barry Lewis video, if I'm honest...That's amazing!
My favorite cake. Strawberries and cream around the top
Attention US Intelligence officials: I'd like to report a new UFO sighting. Barry Lewis seems to be in possession of some form of advanced craft. He's disguising it as a "cake tin."
Looks absolutely stonking Barry! Yum yum!
I must now use my shiny new oven to make Angel Cake, thanks Barry XD.
This video made my work day better after watching at lunch!
What a beautiful looking cake, well done you.
Thanks, was a fun challenge to make it!
Angel food cake is my favorite type of cake. It's so good. 😊
Angel food cake is awesome use lemon extract with strawberries is my favorite also you can crush strawberries with sugar and pour over slices
Wow that looks delicious
Pound cake is the thing to make with the extra egg yolks. Angel Food for fancy, pound cake for a treat at home. Though any chance to make lemon curd...
Oh yes-- parchment paper can help with sticking, but a pan like yours is what my family used. You'll figure all that out by the 1000th time you've made one
Barry, did you leave the sticker on the bottom of the pan with the bar code on it while baking?
You should try a Chiffon cake if you have not. It's similar to the Angel Food Cake but has vegetable oil (very important that you don't use butter) in it. So it's light but richer.
This is my favorite cake and I would ask for it for my birthday. My favorite topping is 7 minute/boiled icing. I live in the US.
In America we make Strawberry Shortcake with angel food cake. You can get the premade angel food cups or make them yourself or do it out of a full cake. Look up a recipe and make one since you did this already!
Angel food cake has been a staple in my family for generations. It's been the cake of choice for Diabetics or family on diets. We've made it from scratch and used a cake mix. I enjoy making it like a upside down cake... using pineapple or any fruit of choice as it bakes. Its always a big hit, especially it you serve it with fresh whipped cream and maybe a pie filling.
When I had to follow an USA recipe we either used self raising flour or just all purpose flour with baking powder not corn starch ^.^
Or we just use betty crocker cake mix! hehe
Try almond extract next time! That's what I use when I make mine and we love it😋 Yours came out beautifully!
Barry, if you have any left, try a slice with a bit of butter slathered on it and then lightly toasted in a toaster oven. Soooo delicious! (Also a good way to eat pound cake.)
I need a doggo taste test video. Kinda like what Tucker Budzen does? I wanna give them blueberries! 😋
My mom slices strawberries and then mixes them with granulated sugar, which then creates a sauce to serve on the angle food cake....with whipped cream of course.
Sounds great
My favorite cake. If you bake in any other kind of pan, line the bottom. 2 PC pan is the best.
Serve custard along side.
You have so many gadgets for separating egg yolks but lately never use them. And, even though the egg shell worked, you didn't use the egg shell "hack" where you wet your fingers and that allows you to pick up the shell from the egg whites perfectly.
Hungarian/ Bulgarian/German pie kooga pie is how it sounds try making that it’s got cottage cheese in it but so delicious
Inverting the cake in that type of pan is to prevent the cake from collapsing on itself as it cools. Its also why you have to let it cool for so long. If you leave it upright or take it out of the pan to soon, it will squish down and not be all fluffy and cloud like :)
In my neck of the woods we top that cake with strawberries that we mashed it a chunky sauce add a little sugar
Normally angel food cake is made in ramekins with weights so it forms like a cake bowl,or just normally in ramekins then the middle taken out so it's a bowl, then filled with cream and berries...I never seen someone make it as an actual full size cake before lol
You don’t go to the grocery store? Never seen it made it ramekins as it always has that hole in the middle to help the cake cook inside lol
strawberry shortcake Barry, use Angel Food for the biscuits, or Pound cake it's the best way to make strawberry shortcake, yum!
This reminds me of the Japanese Cheesecake that Barry did awhile back
Ive been making angel food cake with my grandma my whole life and I have to say, I still cant get mine anywherw as good as yours 😂
Barry how did the lumps look???
I make my own vanilla extract and you could have pure vanillin in that extract its like a white goo which is like liquid gold
You could have used your bunt tin. We do that in America as well. It makes it fancy.
There is a recipe for a chocolate angel food cake....its only got a hint of cocoa in it but it might be worth checking out....
If you put a double German chocolate cake in the oven, and slam the door at the right time, you have some amazing brownies! Do you have any "Barry Fails" videos that you never released because it came out horrible the first time around?
I make a chocolate angel food cake with a bit of cocoa and vanilla added.
You should have made some strawberry short cake kinda thing with it. Yummy it's my family's fav way to eat it
I have a feeling the long cooling time might be to let the cake off-gas? Cakes with lots of eggs can end up smelling/tasting quite like... sulphur when they’re still warm. I might be wrong, and it might just be for no reason haha
Never been a fan of angel food cake. Always found them too sweet and rubbery. Fun watching this though.
A lot of comments are saying use it for strawberry shortcake. I find a Bisquick shortcake to be better because it's not as sweet. There's a video idea for you, strawberry or peach shortcake!
Why do you crack an egg with a knife? I just tap mine on the counter as the sharp edge of like a bowl or knife can drive shards into the egg. Didn't know if unwashed eggs in the UK need more force to crack.
I've only had one angel food cake that tasted good to me; I haven't liked any other, lol. I don't know what they did to it.
My grandmother would put her cake upside on a glass coke bottle to cool cake.
Looks so good. The reason that you turn it over with the legs is so that the cake won't collapse. I have a VERY NAUGHTY recipe to do with the angel food cake. How can I send it to you?
Love it
Baking Powder is Bicarb + Cream of Tartar
Self-raising flour is not the same as cake flour.
I'd love for you to do a british angel cake, please? Good Omens extra vid, got me really curious about it.
And because it's light and fluffy, it's healthier too, well that's what I choose to believe anyway... :P
Hello Barry love your videos 😎