Angel's Wings Food Cake
Recipe by Ffej
Written by Budiak
It's part savory sweet barbecue, part sweet bastardized dessert. It's the Angel's Wings
Food Cake. We at Dynamitegun have taken two worlds that lived in perfect separate harmony
and crammed them together into a nightmarishly complex first contact.
It's likely that you've never baked meat into a cake, with good reason. But we at Dynamitegun
only keep true to the important conventions of civilized society. After awaking one night
covered in sweat, rain sheeting over the windows and lightning threatening our peaceful home,
we came up with this perfect mistake. It's one of the more involved processes we've had to
tackle here but it turned out for the best in the end. Trust me. Seriously, now. It's not as
it sounds or looks. Let's get to the recipe.
You're going to start with the makin's of an angel's food cake, which is easily purchased
in a boxed kit at your local supermarket. Since the mix is essentially just a meringue and
a basic flour-soda etc cake mix combo that is folded together Most mixes come with two packets; an egg white powder
packet and a cake flour packet. Add to that some boneless bbq
wings (this recipe was not tried with bones but I can imagine that it would only be met with
disastrous results) and your favorite over the counter bbq sauce, and you've got your ingredients.
Put your cold water into a stainless steel bowl and add to it the egg white powder, mixing with
a sturdy and grounded electric hand mixer until you have stiff peaks. If you've never had to create
stiff peaks out of anything but snow or sand, I'll show you what they look like.
This will take some time, so be patient. BE PATIENT! When the mixture starts to look
like it has some real body to it, pull the beaters out and give the mixer a hearty
*thwack*. If the peaks fall, then you have peaks, but see, they're soft peaks. See
where I'm going with this? Ok, I'll continue. If you *thwack* the mixer and the
peaks stay strong like a metal guitarist with a two-can-a-day Aquanet addiction then
that means that you are both ready to rock and that you've got nothing but the stiffest of
peaks, and at Dynamitegun we accept nothing less than both of those exact things I just said.
Take a little of the meringue and, with your favorite hand or silicon spatula, spread about a
half-inch thick layer on the bottom of a non-stick loaf pan. Don't worry. I know this is
unorthodox, but you should stop expecting orthodoxy out of a guy who put a banana into
a bowl of split pea soup. Not that you should expect inpropriety out of such a website,
but please take a look at what you should see and allow fate to be the judge.
Isn't that just divine? Now that we've got our sandy foundation laid out, we can start applying the poultry bits. Lay the chicken out in a not-too-loose formation in the pillowy soft merigue, filling up the bottom of the pan with bbqey goodness.
Looking good, spaceman. At this time, you should probably think about mixing up the cake batter. Take the big bowl of egg white foam and add the flour mixture one quarter at a time, folding it into the meringue by pulling your wire whisk (you'll need a wire whisk for this) down the middle, and then along one side of the bowl, making a series of half circles while adding the mix one quarter at a time, mixing each time until the dry ingredient is gone. You shouldn't be moving your arm all over the place, instead, spin the bowl as you mix in order to attain complete mixion. Throw some batter on top of the wings in the pan, and put some bbq sauce on there is a pleasing arrangement before laying more wings on top.
Cover that second layer of wings with as much batter as you can fit in the pan and place it on
the bottom rack of
a 375 degree oven for 40 minutes or until the top is golden brown. It will puff up big time
so make sure there isn't a rack right on top of it. What we're going to have when it is
done cooking is a big fluffy cake attached to two layers of bbq chicken wings which were insulated
from the bottom of the pan by the meringue which will not end up on the cake and this is fine.
In fact, it's better than fine. It's perfect. Perfect!
Allow the cake to cool thoroughly and cut with your sharpest serrated bread knife.
Serve with plenty of napkins because it is both more sticky and messy than you think.
Serve with a dollup of whipped cream and paprika. Serves six.
Back To Recipe Main
![[Valid RSS]](../Pictures/valid-rss.png "Validate my RSS feed")