This is my 4th attempt at this cake. And while the result is less than perfect. I am scratching it off the list and calling it done.
This morning I looked for the pictures of the other 2 attempts that I photographed a while back and I could not find them! Note to self: Please get better at organization :).
So in lieu of pictures, let me tell you about all my attempts.
Having a large supply of egg whites in the freezer, I made a full size angel food cake. The cake bake up successfully. It rose high in the oven and looked good. Upon cooling upside down suspended over a bottle of red wine vinegar, the cake fell onto the counter top, where it cracked into 2. If you need a visual, it looked very similar to Marie's.
Attempt #2 and #3:
Borrowing a mini angel food pan from a friend, I made this cake again, multiplying the recipe by 3. 2/3 of the recipe goes into the mini angel food pan, the rest goes into my favorite Wilton silicone heart shaped pan. Forgetting Rose's instruction to spread the batter onto the sides of the pan, the cake came out sad looking, with holes everywhere. And I mean everywhere! It looks 100x worse than the cake pictured on this post. The rest of the batter that's baked in the silicone heart shaped pan baked up okay. But upon cooling it sunk horribly.
Determined to make the cake in an angel food pan. I made x2 recipe with my friend's pan again. This time I remembered to spread the batter onto the sides but I should have spread it also onto the bottom of the pan. I did run my small spatula over the batter so I don't know why it turned out this horribly.
As I said I am done with this cake. For now. I still feel like I want to make it again as a full size but maybe I will do it when I have a surplus of egg whites in the future. It feels really funny to be so determined. Call me stubborn! As for the taste, it tasted okay. I used grated unsweetened chocolate for all attempts. I like the chocolate taste in it and the use of unsweetened chocolate is good because the cake is plenty sweet already with all the sugar. For the 4th one I used almond extract instead of vanilla - though I can't really taste the difference.