(image of me in my new Hugh & Crye shirt)
Last weekend it’s my brother’s birthday. My brother loves him some Angel Food cake, which is actually news to me having known him for 26 years, but his wife of 7 months said it, so it must be true.
So anyway, he freaking loves Angel Food cake and on Saturday we have a nice dinner planned to celebrate at his place and I decide I only have one option: to bake him and the other five guests some motherf—in’ Angel Food cake! You read that right: having never even attempted to bake this before, and not even really ever liking this g-damn cake, I decide that there’s only one option and that’s for me to bake some motherf—in’ Angel Foodcake and serve that ish up.
I get a g-damn recipe online. My girlfriend sends it to me, which means I know it’s gonna be sweet (boom!). I have friends bring some ingredients. (Cream of tartar? Check! Vanilla extract [or extract of your choice]? Check! One dozen eggs? Check! Cake flour [which, yes, is different from regular flour]? Check! A whole bunch of other shit? Check!)
I get to their place well in advance of dinnertime because the prep time on this biotch is a solid 55 minutes. I have all the ingredients, which is a relief. I even have access to a awesome Cuisinart thingamabob that can whip up things and looks like the Ferrari of kitchen utensils and seriously makes me want to get married right now so I can put ish like this on my registry—just like they did (although, due to cabinet space, they had to bring it out of their basement, so I guess there can be too much of a good thing). The Ferrari/Cuisinart purrs like a kitten.
The next 45 minutes are a complete blur. I am in my baking dojo. I am so focused and smooth that nothing can stop me and my legs feel vaguely numb. I believe this to be what athletes refer to as “being in The Zone.” (Still in recovery from a recent operation, I am also extremely high on Vicodin, but that’s another story—I’ll only add that midway through dinner I announced to my brother, without irony, that I felt like angels had gently blown into my heart.)
So I’m shirtless but with an apron on (because a stain on my new white shirt from Banana Republic would seriously send me up the wall). I’m separating egg whites from their yolks using only my bare hands which isn’t necessarily erotic, per se, but definitely has a certain je ne sais quois feeling to it.
Then I’m beating some batter. Only I can’t really call it “batter” because it’s not that thick. The recipe calls for me to beat this until it has “medium peaks.” I have NO F—ING IDEA what this means. Someone else at the house has a vague idea, but I don’t really pay any mind: sometimes the modern American man has to do things his own way. So I’m beating away and pouring stuff into the Cuisinart while it’s spinning around and sugar is flying all over the room—it’s looking like Pablo Escobar just sneezed, har har har. And if you had laid eyes on me and my Angel Food cake operation at this stage of the game you would have bet money that this was going to turn into a genuine disaster. (And—spoiler alert!—you would have been sorely f—ing mistaken.)
Am I going to mess around with an “ungreased tube pan”? Haha, think again. We don’t have an ungreased tube pan. I don’t even know where you’d get an ungreased tube pan (and right now Microsoft Word is telling me that “ungreased” isn’t a real word, so you can imagine my perplexedness). I am putting it in the same type of pan that you would put a normal cake in because that’s what we have and sometimes the Modern American Man has to play with the cards he’s dealt.
I put the nascent cake in the oven. I put the oven of 350. I press “start.”
And I wait.
Actually, I don’t wait. I take a pound of sliced strawberries and put them on the stove. They are f—ing fresh. They are f—ing tasty. They are sugary f—ing sweet and their tastiness actually nearly brings a tear to my eye just thinking about it. I am making a smooth, sweet, syrupy strawberry compote that we are going to drizzle over our Angel Food cake ever so f—ing gently. I learned how to make strawberry compote when I was living alone in the Amazon because the strawberries sometimes tasted like kerosene and it was pretty much a good idea to boil anything you ate down there. So I put it on the stovetop, which is electric, not gas, but I can deal. I add in some water. I sprinkle in some sugar. A little while later the strawberries are erotically delicious and ready.
(images taken by my iPhone, please don’t judge)
The cake is ready, too. It is golden brown on top. It has had to cool upside down (!) for an hour, which caused some duress when we realized there is not cooling rack to be found, but I improvise and it’s all good.
I take it to the table. I slice that shit. I put the slices on people’s plates. I invite them to drizzle some strawberry compote on top and to feel free not to skimp because there is seriously enough compote for all of us tonight and we’ll still have enough left over for your motherf—in’ flapjacks in the morning.
And first my brother says it’s the best Angel Food cake he’s ever had. The. Best. Ever. Although he’s apparently some sort of Angel Food cake aficionado, he’s also my brother, so I’m not sure if he’s just saying it. But then everyone else at the table confirms: It is tasty; it is moist; it is sweet; it is perfect; it is an Angel Food cake that could… make the angels weep.
xoxox,
Grigs
*************
J. Grigsby Crawford considers himself more of an artist than a writer. He also hates pretentiousness. He prefers baking to other forms of cooking because while the food is in the oven he can wash the dishes that he’s just messied and by the time the baked good is ready, the kitchen is spick and span. Seriously, he can’t stand the sight of messy cooking utensils.
Have any other recipes you think he might like? Post it below in the comments section and he’ll bake that s*** up, too! This is Mr. Crawford’s third blog post for TYF.
*After completing this post, it came to light that the Ferrari of kitchen gizmos was not actually a Cuisinart but, in fact, a KitchenAid© product. Take that for what it’s worth.













































