36, baby!!!!! And this year, I decided to make my own birthday cake again. Instead of going for something huge, tall, and stacked, like I’ve always done, I decided to go in the total opposite direction. Light, airy, fluffy, and short. Like me, maybe? I love love love angel food cake and I’ve really never made it from scratch so I thought it would be fun to not only make this cake, but to make it totally different! I mean, how many of you out there actually own an angel food cake pan? It’s a special metal pan with tall flat side and a hole in the center, similar to a bundt pan but made specifically for this type of cake. The airy batter actually climbs up the sides of the pan while it bakes. It’s pretty sensational…but it means you’re going out to buy one more pan and so am I. So what about making it more like a snack cake? Something easy to put together, quick to bake, can be cut into smaller pieces, and still have that perfect fluffy texture…and I did it! If you’re looking at my pictures and wondering why the cake looks more brown than white (traditional angel food cake is white), I also decided to go even more outside of the box by using healthier substituted like white spelt flour and coconut sugar. You can certainly use white sugar and all-purpose flour and this cake will be just as perfect, but I’m working on incorporating more healthful ingredients into my recipes and this totally hit the spot!
That icing tho! You can serve angel food cake without any toppings but I love icing and frosting, so have some fun! Top with sprinkles, top with fruit, top with melted chocolate…should I go on? Top with coffee beans, top with crushed up cookies, top with jelly beans!