On Saturday, November 24, 2018 at 7:48:38 AM UTC-10, Ophelia wrote:
> "Ophelia" wrote in message ...
>
>
>
> "Cheri" wrote in message news >
> "Ophelia" > wrote in message
> ...
> > My radiologist yesterday was telling me that she hasn't time to bake, but
> > her husband loves cakes! So what she does, is put some jam into the
> > bottom of a bowl, put cake mix on top (I am assuming it was the packet
> > thingies), covers it with Clingfilm and cooks it in the microwave for 2
> > yes TWO minutes!!
> >
> > She said that when she takes it out, she turns the bowl upside down to tip
> > it out and the jam runs down the side of the cake LOL. She said her
> > husband loves it
> >
> > Has anyone here tried that??? I am considering whether to try it out,
> > but I am not sure I want to mess up my (own) good cake mixture) I
> > don't make many cakes any more but it sounds a very easy option
>
>
> Sounds like a mug cake, very easy. I keep a bag of the 123 cake mix handy,
> using different flavors, but I have found that you don't really need the
> angel food, but it does make it lighter in texture.
>
> https://www.kenarry.com/1-2-3-cake/
>
> Cheri
>
> ==
>
> Gosh! I have never seen that before?? Does it work well?
>
> Sorry I ought to have added, I don't know 1-2-3 cakes but I assume that is a
> cake mix?
>
> What is 'angel food'?

An angel food cake is a light airy cake that uses beaten egg whites as leavening. It's unusual in that it does not use any butter or oil nor does it use egg yolks. If you make that cake, you're going to be stuck holding a bunch of egg yolks. In that regard, the cake should be call a devils food cake.. They typically are baked in a special pan.

A chiffon cake is typically baked in the same pan and is similar except that it uses oil and whole eggs. You won't get left holding the egg white bag. That's a lot more practical and a chiffon cake is the real angel of these egg white leavened cakes.

https://images-na.ssl-images-amazon....fL._SX425_.jpg

"dsi1" wrote in message
...

On Saturday, November 24, 2018 at 7:48:38 AM UTC-10, Ophelia wrote:
> "Ophelia" wrote in message ...
>
>
>
> "Cheri" wrote in message news >
> "Ophelia" > wrote in message
> ...
> > My radiologist yesterday was telling me that she hasn't time to bake,
> > but
> > her husband loves cakes! So what she does, is put some jam into the
> > bottom of a bowl, put cake mix on top (I am assuming it was the packet
> > thingies), covers it with Clingfilm and cooks it in the microwave for 2
> > yes TWO minutes!!
> >
> > She said that when she takes it out, she turns the bowl upside down to
> > tip
> > it out and the jam runs down the side of the cake LOL. She said her
> > husband loves it
> >
> > Has anyone here tried that??? I am considering whether to try it out,
> > but I am not sure I want to mess up my (own) good cake mixture) I
> > don't make many cakes any more but it sounds a very easy option
>
>
> Sounds like a mug cake, very easy. I keep a bag of the 123 cake mix handy,
> using different flavors, but I have found that you don't really need the
> angel food, but it does make it lighter in texture.
>
> https://www.kenarry.com/1-2-3-cake/
>
> Cheri
>
> ==
>
> Gosh! I have never seen that before?? Does it work well?
>
> Sorry I ought to have added, I don't know 1-2-3 cakes but I assume that is
> a
> cake mix?
>
> What is 'angel food'?

An angel food cake is a light airy cake that uses beaten egg whites as
leavening. It's unusual in that it does not use any butter or oil nor does
it use egg yolks. If you make that cake, you're going to be stuck holding a
bunch of egg yolks. In that regard, the cake should be call a devils food
cake. They typically are baked in a special pan.

A chiffon cake is typically baked in the same pan and is similar except that
it uses oil and whole eggs. You won't get left holding the egg white bag.
That's a lot more practical and a chiffon cake is the real angel of these
egg white leavened cakes.

https://images-na.ssl-images-amazon....fL._SX425_.jpg

==

Thanks. How does that relate to adding it to '1-2-3'? Sorry, all these are
new to me.

On Saturday, November 24, 2018 at 9:34:39 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, November 24, 2018 at 7:48:38 AM UTC-10, Ophelia wrote:
> > "Ophelia" wrote in message ...
> >
> >
> >
> > "Cheri" wrote in message news > >
> > "Ophelia" > wrote in message
> > ...
> > > My radiologist yesterday was telling me that she hasn't time to bake,
> > > but
> > > her husband loves cakes! So what she does, is put some jam into the
> > > bottom of a bowl, put cake mix on top (I am assuming it was the packet
> > > thingies), covers it with Clingfilm and cooks it in the microwave for 2
> > > yes TWO minutes!!
> > >
> > > She said that when she takes it out, she turns the bowl upside down to
> > > tip
> > > it out and the jam runs down the side of the cake LOL. She said her
> > > husband loves it
> > >
> > > Has anyone here tried that??? I am considering whether to try it out,
> > > but I am not sure I want to mess up my (own) good cake mixture) I
> > > don't make many cakes any more but it sounds a very easy option
> >
> >
> > Sounds like a mug cake, very easy. I keep a bag of the 123 cake mix handy,
> > using different flavors, but I have found that you don't really need the
> > angel food, but it does make it lighter in texture.
> >
> > https://www.kenarry.com/1-2-3-cake/
> >
> > Cheri
> >
> > ==
> >
> > Gosh! I have never seen that before?? Does it work well?
> >
> > Sorry I ought to have added, I don't know 1-2-3 cakes but I assume that is
> > a
> > cake mix?
> >
> > What is 'angel food'?
>
> An angel food cake is a light airy cake that uses beaten egg whites as
> leavening. It's unusual in that it does not use any butter or oil nor does
> it use egg yolks. If you make that cake, you're going to be stuck holding a
> bunch of egg yolks. In that regard, the cake should be call a devils food
> cake. They typically are baked in a special pan.
>
> A chiffon cake is typically baked in the same pan and is similar except that
> it uses oil and whole eggs. You won't get left holding the egg white bag.
> That's a lot more practical and a chiffon cake is the real angel of these
> egg white leavened cakes.
>
> https://images-na.ssl-images-amazon....fL._SX425_.jpg
>
> ==
>
> Thanks. How does that relate to adding it to '1-2-3'? Sorry, all these are
> new to me.

That's a good question. My guess is that it would be fine to just use a box of cake mix without the angel food cake mix. Well that's just my guess.

Angel food cake mix is an interesting product. You add liquid to it and it foams up all by itself - there's no need to beat egg whites. It does this because it contains baking soda and an acid which creates a robust single action leavening i.e., lots of foam.

https://www.youtube.com/watch?v=PBpoT281jVU

"dsi1" > wrote in message
...
On Saturday, November 24, 2018 at 9:34:39 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, November 24, 2018 at 7:48:38 AM UTC-10, Ophelia wrote:
> > "Ophelia" wrote in message ...
> >
> >
> >
> > "Cheri" wrote in message news > >
> > "Ophelia" > wrote in message
> > ...
> > > My radiologist yesterday was telling me that she hasn't time to bake,
> > > but
> > > her husband loves cakes! So what she does, is put some jam into the
> > > bottom of a bowl, put cake mix on top (I am assuming it was the packet
> > > thingies), covers it with Clingfilm and cooks it in the microwave for
> > > 2
> > > yes TWO minutes!!
> > >
> > > She said that when she takes it out, she turns the bowl upside down to
> > > tip
> > > it out and the jam runs down the side of the cake LOL. She said her
> > > husband loves it
> > >
> > > Has anyone here tried that??? I am considering whether to try it
> > > out,
> > > but I am not sure I want to mess up my (own) good cake mixture) I
> > > don't make many cakes any more but it sounds a very easy option
> >
> >
> > Sounds like a mug cake, very easy. I keep a bag of the 123 cake mix
> > handy,
> > using different flavors, but I have found that you don't really need the
> > angel food, but it does make it lighter in texture.
> >
> > https://www.kenarry.com/1-2-3-cake/
> >
> > Cheri
> >
> > ==
> >
> > Gosh! I have never seen that before?? Does it work well?
> >
> > Sorry I ought to have added, I don't know 1-2-3 cakes but I assume that
> > is
> > a
> > cake mix?
> >
> > What is 'angel food'?
>
> An angel food cake is a light airy cake that uses beaten egg whites as
> leavening. It's unusual in that it does not use any butter or oil nor does
> it use egg yolks. If you make that cake, you're going to be stuck holding
> a
> bunch of egg yolks. In that regard, the cake should be call a devils food
> cake. They typically are baked in a special pan.
>
> A chiffon cake is typically baked in the same pan and is similar except
> that
> it uses oil and whole eggs. You won't get left holding the egg white bag.
> That's a lot more practical and a chiffon cake is the real angel of these
> egg white leavened cakes.
>
> https://images-na.ssl-images-amazon....fL._SX425_.jpg
>
> ==
>
> Thanks. How does that relate to adding it to '1-2-3'? Sorry, all these
> are
> new to me.

That's a good question. My guess is that it would be fine to just use a box
of cake mix without the angel food cake mix. Well that's just my guess.

Angel food cake mix is an interesting product. You add liquid to it and it
foams up all by itself - there's no need to beat egg whites. It does this
because it contains baking soda and an acid which creates a robust single
action leavening i.e., lots of foam.

https://www.youtube.com/watch?v=PBpoT281jVU



=====

You can use just any flavor of cake mix, but I like to mix 1 angel food cake
mix with 1 any flavor of cake mix to make it light in texture. Makes for a
quick sweet snack when craving something sweet without ruining your meal
plan.

Cheri

On Saturday, November 24, 2018 at 2:36:36 PM UTC-10, Cheri wrote:
> "dsi1" <dsi> wrote in message
> ...
> On Saturday, November 24, 2018 at 9:34:39 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, November 24, 2018 at 7:48:38 AM UTC-10, Ophelia wrote:
> > > "Ophelia" wrote in message ...
> > >
> > >
> > >
> > > "Cheri" wrote in message news > > >
> > > "Ophelia" > wrote in message
> > > ...
> > > > My radiologist yesterday was telling me that she hasn't time to bake,
> > > > but
> > > > her husband loves cakes! So what she does, is put some jam into the
> > > > bottom of a bowl, put cake mix on top (I am assuming it was the packet
> > > > thingies), covers it with Clingfilm and cooks it in the microwave for
> > > > 2
> > > > yes TWO minutes!!
> > > >
> > > > She said that when she takes it out, she turns the bowl upside down to
> > > > tip
> > > > it out and the jam runs down the side of the cake LOL. She said her
> > > > husband loves it
> > > >
> > > > Has anyone here tried that??? I am considering whether to try it
> > > > out,
> > > > but I am not sure I want to mess up my (own) good cake mixture) I
> > > > don't make many cakes any more but it sounds a very easy option
> > >
> > >
> > > Sounds like a mug cake, very easy. I keep a bag of the 123 cake mix
> > > handy,
> > > using different flavors, but I have found that you don't really need the
> > > angel food, but it does make it lighter in texture.
> > >
> > > https://www.kenarry.com/1-2-3-cake/
> > >
> > > Cheri
> > >
> > > ==
> > >
> > > Gosh! I have never seen that before?? Does it work well?
> > >
> > > Sorry I ought to have added, I don't know 1-2-3 cakes but I assume that
> > > is
> > > a
> > > cake mix?
> > >
> > > What is 'angel food'?
> >
> > An angel food cake is a light airy cake that uses beaten egg whites as
> > leavening. It's unusual in that it does not use any butter or oil nor does
> > it use egg yolks. If you make that cake, you're going to be stuck holding
> > a
> > bunch of egg yolks. In that regard, the cake should be call a devils food
> > cake. They typically are baked in a special pan.
> >
> > A chiffon cake is typically baked in the same pan and is similar except
> > that
> > it uses oil and whole eggs. You won't get left holding the egg white bag.
> > That's a lot more practical and a chiffon cake is the real angel of these
> > egg white leavened cakes.
> >
> > https://images-na.ssl-images-amazon....fL._SX425_.jpg
> >
> > ==
> >
> > Thanks. How does that relate to adding it to '1-2-3'? Sorry, all these
> > are
> > new to me.
>
> That's a good question. My guess is that it would be fine to just use a box
> of cake mix without the angel food cake mix. Well that's just my guess.
>
> Angel food cake mix is an interesting product. You add liquid to it and it
> foams up all by itself - there's no need to beat egg whites. It does this
> because it contains baking soda and an acid which creates a robust single
> action leavening i.e., lots of foam.
>
> https://www.youtube.com/watch?v=PBpoT281jVU
>
>
>
> =====
>
> You can use just any flavor of cake mix, but I like to mix 1 angel food cake
> mix with 1 any flavor of cake mix to make it light in texture. Makes for a
> quick sweet snack when craving something sweet without ruining your meal
> plan.
>
> Cheri

I had a microwave cake recently. I felt that I needed some cake or something, anything! My blood sugar was probably too low. Since cutting out carbs, that could be a danger. I got up this morning at 4:00 AM with the same feeling and had some soup and a biscuit. That seemed to hit the spot. I'm not much of a cake eater but it's wonderful to be able to whip up a small portion in around 60 seconds.

"dsi1" wrote in message
...


>
> You can use just any flavor of cake mix, but I like to mix 1 angel food
> cake
> mix with 1 any flavor of cake mix to make it light in texture. Makes for a
> quick sweet snack when craving something sweet without ruining your meal
> plan.
>
> Cheri

I had a microwave cake recently. I felt that I needed some cake or
something, anything! My blood sugar was probably too low. Since cutting out
carbs, that could be a danger. I got up this morning at 4:00 AM with the
same feeling and had some soup and a biscuit. That seemed to hit the spot.
I'm not much of a cake eater but it's wonderful to be able to whip up a
small portion in around 60 seconds.

===

What did you make?

> "dsi1" wrote in message
> ...
>
>
>>
>> You can use just any flavor of cake mix, but I like to mix 1 angel food
>> cake
>> mix with 1 any flavor of cake mix to make it light in texture. Makes for
>> a
>> quick sweet snack when craving something sweet without ruining your meal
>> plan.
>>
>> Cheri
>
> I had a microwave cake recently. I felt that I needed some cake or
> something, anything! My blood sugar was probably too low. Since cutting
> out carbs, that could be a danger. I got up this morning at 4:00 AM with
> the same feeling and had some soup and a biscuit. That seemed to hit the
> spot. I'm not much of a cake eater but it's wonderful to be able to whip
> up a small portion in around 60 seconds.

Yes, it's very handy. Low blood sugar it's an awful feeling. I keep grape or
orange glucose tablets handy, they bring the BG up very fast too.

Cheri

"Cheri" wrote in message news
"dsi1" > wrote in message
...
On Saturday, November 24, 2018 at 9:34:39 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, November 24, 2018 at 7:48:38 AM UTC-10, Ophelia wrote:
> > "Ophelia" wrote in message ...
> >
> >
> >
> > "Cheri" wrote in message news > >
> > "Ophelia" > wrote in message
> > ...
> > > My radiologist yesterday was telling me that she hasn't time to bake,
> > > but
> > > her husband loves cakes! So what she does, is put some jam into the
> > > bottom of a bowl, put cake mix on top (I am assuming it was the packet
> > > thingies), covers it with Clingfilm and cooks it in the microwave for
> > > 2
> > > yes TWO minutes!!
> > >
> > > She said that when she takes it out, she turns the bowl upside down to
> > > tip
> > > it out and the jam runs down the side of the cake LOL. She said her
> > > husband loves it
> > >
> > > Has anyone here tried that??? I am considering whether to try it
> > > out,
> > > but I am not sure I want to mess up my (own) good cake mixture) I
> > > don't make many cakes any more but it sounds a very easy option
> >
> >
> > Sounds like a mug cake, very easy. I keep a bag of the 123 cake mix
> > handy,
> > using different flavors, but I have found that you don't really need the
> > angel food, but it does make it lighter in texture.
> >
> > https://www.kenarry.com/1-2-3-cake/
> >
> > Cheri
> >
> > ==
> >
> > Gosh! I have never seen that before?? Does it work well?
> >
> > Sorry I ought to have added, I don't know 1-2-3 cakes but I assume that
> > is
> > a
> > cake mix?
> >
> > What is 'angel food'?
>
> An angel food cake is a light airy cake that uses beaten egg whites as
> leavening. It's unusual in that it does not use any butter or oil nor does
> it use egg yolks. If you make that cake, you're going to be stuck holding
> a
> bunch of egg yolks. In that regard, the cake should be call a devils food
> cake. They typically are baked in a special pan.
>
> A chiffon cake is typically baked in the same pan and is similar except
> that
> it uses oil and whole eggs. You won't get left holding the egg white bag.
> That's a lot more practical and a chiffon cake is the real angel of these
> egg white leavened cakes.
>
> https://images-na.ssl-images-amazon....fL._SX425_.jpg
>
> ==
>
> Thanks. How does that relate to adding it to '1-2-3'? Sorry, all these
> are
> new to me.

That's a good question. My guess is that it would be fine to just use a box
of cake mix without the angel food cake mix. Well that's just my guess.

Angel food cake mix is an interesting product. You add liquid to it and it
foams up all by itself - there's no need to beat egg whites. It does this
because it contains baking soda and an acid which creates a robust single
action leavening i.e., lots of foam.

https://www.youtube.com/watch?v=PBpoT281jVU



=====

You can use just any flavor of cake mix, but I like to mix 1 angel food cake
mix with 1 any flavor of cake mix to make it light in texture. Makes for a
quick sweet snack when craving something sweet without ruining your meal
plan.

Cheri

==

I don't think I've ever had any or if I've had I don't remember If you
enjoy it, what's not to like))

"dsi1" wrote in message
...

On Saturday, November 24, 2018 at 9:34:39 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, November 24, 2018 at 7:48:38 AM UTC-10, Ophelia wrote:
> > "Ophelia" wrote in message ...
> >
> >
> >
> > "Cheri" wrote in message news > >
> > "Ophelia" > wrote in message
> > ...
> > > My radiologist yesterday was telling me that she hasn't time to bake,
> > > but
> > > her husband loves cakes! So what she does, is put some jam into the
> > > bottom of a bowl, put cake mix on top (I am assuming it was the packet
> > > thingies), covers it with Clingfilm and cooks it in the microwave for
> > > 2
> > > yes TWO minutes!!
> > >
> > > She said that when she takes it out, she turns the bowl upside down to
> > > tip
> > > it out and the jam runs down the side of the cake LOL. She said her
> > > husband loves it
> > >
> > > Has anyone here tried that??? I am considering whether to try it
> > > out,
> > > but I am not sure I want to mess up my (own) good cake mixture) I
> > > don't make many cakes any more but it sounds a very easy option
> >
> >
> > Sounds like a mug cake, very easy. I keep a bag of the 123 cake mix
> > handy,
> > using different flavors, but I have found that you don't really need the
> > angel food, but it does make it lighter in texture.
> >
> > https://www.kenarry.com/1-2-3-cake/
> >
> > Cheri
> >
> > ==
> >
> > Gosh! I have never seen that before?? Does it work well?
> >
> > Sorry I ought to have added, I don't know 1-2-3 cakes but I assume that
> > is
> > a
> > cake mix?
> >
> > What is 'angel food'?
>
> An angel food cake is a light airy cake that uses beaten egg whites as
> leavening. It's unusual in that it does not use any butter or oil nor does
> it use egg yolks. If you make that cake, you're going to be stuck holding
> a
> bunch of egg yolks. In that regard, the cake should be call a devils food
> cake. They typically are baked in a special pan.
>
> A chiffon cake is typically baked in the same pan and is similar except
> that
> it uses oil and whole eggs. You won't get left holding the egg white bag.
> That's a lot more practical and a chiffon cake is the real angel of these
> egg white leavened cakes.
>
> https://images-na.ssl-images-amazon....fL._SX425_.jpg
>
> ==
>
> Thanks. How does that relate to adding it to '1-2-3'? Sorry, all these
> are
> new to me.

That's a good question. My guess is that it would be fine to just use a box
of cake mix without the angel food cake mix. Well that's just my guess.

Angel food cake mix is an interesting product. You add liquid to it and it
foams up all by itself - there's no need to beat egg whites. It does this
because it contains baking soda and an acid which creates a robust single
action leavening i.e., lots of foam.

https://www.youtube.com/watch?v=PBpoT281jVU

==

Thanks. I googled and apparently it is sold in all our shops) Heh who
knew))))

On 11/25/2018 5:46 AM, Pamela wrote:

> Of course Angel Cake is available in the UK. How did you miss it?

I did NOT look for it.

> Question is why didn't you Google earlier.

Umm.... cuz angel food cake sucks.

nb

"notbob" wrote in message ...

On 11/25/2018 5:46 AM, Pamela wrote:

> Of course Angel Cake is available in the UK. How did you miss it?

I did NOT look for it.

> Question is why didn't you Google earlier.

Umm.... cuz angel food cake sucks.

nb

==

LOL

Egg yolks can be frozen easily; and they can be used in many custards, if a person needs to use them
up.

N.