Our next baker this week is Lola, who made the Gold Financiers. Goofing off on the butter amount, the batter was too thin but it turned out "not too bad. A tasty buttery treat. I will try the Chocolate Ingots for the next free choice post."
Edited to add: Finally, I made the Catalan Salt Pinch Cake. You can read about it here.
Our next cake is the Angel Food Cake. As I've said last week, the recipe in the book is a base recipe and give a formula for using 1 egg whites. If you want to make this in a 10 cup angel food pan, you need to multiple the recipe by 16. If you want to make a smaller size version and don't have an angel food pan, you can always make it as cupcakes, as I've done with the Chocolate Tweed Angel Food Cake.