angel food cake

Earlier this year, I had what the bakers like to call, "The great angel food cake disaster of 2012." Now we serve angel food cake regularly at the bakery, but I have to confess that I don't generally make it. But on this particular day, our kitchen manager Cynthia tasked me with making the angel food cake. Cautiously, I followed the recipe, sneaking in questions while I went. Once the egg whites were whipped to what I felt were medium peaks, I started to fold in the dry ingredients. I thought I was doing an okay job, but over my shoulder I heard "GAH! Stop! You are overfolding!" 

Imagine if you will, light as air angel food cake, sliced into fat wedges, dipped in a pumpkin-spiced egg mixture, and cooked on a griddle until golden brown. Then imagine topping those slices, still warm and slightly springy with delicious golden pumpkin butter.