[FHCx284] National Angel Food Cake Day

The antithesis to Devil’s Food Cake!


Celebrate the angels in your life with some cake that is more air than substance! Tasty, delicious, poofy air. Really, it’s awesome because you get a huge honking piece and really there’s not much badness to it. As you remember from Devil’s Food Cake Day almost half the year ago, this is the cake that came first. Stiffly beaten egg whites, no butter. This is a spongey cake that goes well with just about everything.



Gorgeous browned outside on this angel food cake.


With the accoutrements!


Terrific for a light dessert with the fat free Reddi Wip and a bit of chocolate sauce.

Tomorrow is National Sausage Pizza Day!


[FHCx236] National Sponge Cake Day

Because “cake” wasn’t enough…


Sponge cake doesn’t exactly seem all that exciting. Buuuuut, it’s got some good history. Most cakes were yeasted throughout humankind’s baking. The first historical record of a non-yeast cake was in 1615 by a guy who wrote a book about how to be a good housewife (i.e., a book about recipes and remedies). Yeah. This guy. This book.

And to this day, sponge cake is confused with angel food cake or pound cake. Sponge cakes contain whole eggs, and the leavening only comes from the egg whites. Chiffon cakes don’t have the egg whites beaten separately and employ a bunch of oil. Angel food cakes have only the egg whites and a higher proportion of egg white to flour.

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Thanks, Mrs. Freshley!

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But you’ve gotta dress it up. SP‘s sponge cake with reddi wip, raspberries and bananas, topped with a bit of hot fudge.

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AK‘s sponge cake with… well… stuff on it. I guess.

Tomorrow is National Waffle Day and National Peach Pie Day!


[FHCx89] National Lemon Chiffon Cake Day

Phew, finding this one was a struggle!


We had a few issues trying to secure a slice of lemon chiffon cake. Neither of us were familiar with what made a cake specifically chiffon’d, so we had to look it up. The gist of it is that a chiffon cake is a combination of a batter-type cake and a foam/sponge-type cake. So wait, that will make it airy and fluffy, as well as moist and hearty? Count us in! But there’s more! According to wikipedia (which we all can trust, right?), “Chiffon cakes tend to be lower in saturated fat than butter cakes, potentially making them healthier than their butter-heavy counterparts.” Boom!

The next difficult part was finding a place that has a lemon chiffon cake. Everywhere we looked, there was lemon cake, chiffon cake, lemon chiffon pie… no LCC! What gives? Our first real lead was a local upstart cupcakery/cakery by the name of Amy’s Cupcake Shoppe. She makes a beautiful-sounding Lemon Chiffon Cupcake. And even though we didn’t get one of hers, we have to give this shout-out because in our attempt to contact her, she was very prompt and very sweet! Problem? She was out of town! I’m sure that someday we will definitely turn to Amy’s for some goods.

Our other lead was the Highland Cafe and Bakery. Though the cake isn’t listed on their site, someone made mention of it in a Yelp review, and one thing led to another. They confirmed for us that they had the cake and all we had to do was pick up a slice! And here it is:

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Exactly as the hype led us to believe. Dreamy creamy, still fluffy and slightly spongey, moist throughout. Awesome notes of citrus without being overpowering. Hooray!

Tomorrow is Turkey Neck Soup Day.