Spring screams, "Angel food cake!"

I've made angel food cakes before - not as light as what you see in stores, but passable, so I decided the weather was so gorgeous (and, I had a dozen egg whites left over from some desserts I had made for a dinner party we went to) that an angel food cake was in order. This time I learned some things:

• Stiffly beaten egg whites are beautiful in the mixing bowl and make for a lovely presentation at first in the oven, but...
• fall after 30-minutes
• fall further after an additional 30-minutes
• Those folks that tell you, "turn the baked cake, in its pan, over a narrow necked bottle - don't worry, it won't fall out," are lying. Not only did my cake fall out, it glued itself to the counter top pretty solidly. Well, to be honest, I've never had one fall out before, so I'm chalking this one up to the over beaten eggs, also. 
• Oh, and then it falls even more and is soggy, soggy, soggy. (6-1/2 inches to 1-1/2 inches in just under 90 minutes!)

The lesson? Don't over beat the egg whites! Soft peaks, means soft peaks - no matter how beautiful a stiff peak is! Make meringues if you want to stiffly beat egg whites!

But, not to be defeated, another angel food cake is in the oven, seemingly baking just fine. Fingers crossed. 

This week, I'll be making a second attempt at madeleine cookies. That's one of the recipes for my online baking group. I made a batch Thursday, and was not impressed, so have to try again. Will fill the 'madeleine forms' less full and bake them fewer minutes - we'll see if I'm happier with the fact I spent the money on the pans. 

Menu looks like Mr. Hinkelgruber went old school this week and there's nothing wrong with that!