For no particular reason, I’m extremely happy that the end of the work week is upon us, and I have two blissful days of baking and lounging around ahead of me. Perfect timing considering Chicago is getting its first real snow of the year. Speaking of bliss, I recently made this vanilla cloud cake from the Pure Vanilla cookbook I received for Christmas.
I’m usually not a fan of buying bakeware that is tailored to make one type of dessert, but purchasing the angel food cake tube pan with removable bottom was worth it for this recipe. My preconceived notion of angel food cake was that it was sticky on the outside while tacky and somehow dry on the inside. I don’t know if that’s how it’s supposed to be or if I’ve only ever had bad angel food cake, but this is what I thought. Anyway, after making this cake, I can see why the author found it so heavenly. The cake itself was only slightly sticky on the outside, but the inside was moist and pillowy. The cake would’ve been amazing enough alone, but the recipe calls for a generous slathering of white chocolate vanilla cream cheese frosting, which is light and airy as well. After eating a slice, you almost feel as if you didn’t eat anything at all! Bring on the weekend!