The Life and Times of a Navy Husband

Angel food cake is one of my favorite things. It’s so simple and good and sweet. I have never contemplated baking it at home. Danielle on the other hand, has made 2 sponge cakes (a lemon sponge cake and the angel food cake) in as many weeks.

There’s a story here. First: we’ve had a lot of farm fresh eggs to use. Second: we had a little issue with some strawberries. In our attempt to find things to do with the strawberry syrup, we decided to have a go at homemade ice cream, or, to be more accurate, frozen custard, which uses about 8 egg yolks. So, what could we do with the 8 egg whites that were left over? There was a time, when our lives were busier, when we would have just slopped them down the drain. But now, since we both work from home and have the time, Danielle knew just what to use the egg whites for (see above).

The strawberry folly was a collaborative effort, with a yummy result. The angel cake was all Danielle, and all delicious. Tonight, for dessert, in keeping with her tendency to flaunt the rules of nature and decency, she handed me a bowl that contained a piece of cake, topped with a scoop of ice cream, topped with a spoonful of strawberry syrup.

We transcended time and space.