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.

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