去年夏天我在纽约一位法国熟人发出了一个导致，寻找巴黎的天使食品蛋糕锅。我一直在考虑制作多年。但是有许多美国烘焙商品并不完全翻译，这是一个经典的蛋糕 - 像一个大，烘烤的蛋白化 - 嗯......我很肯定这将是其中之一。
For one thing, the French don’t normally do tall cakes (except for le Croquembouche, a tower of cream-filled pastry puffs, which is generally reserved for weddings), and the local palate would probably find Angel Food Cake a bit on the sweet side. And indeed, for years, I didn’t like Angel Food Cake either and tended to avoid it. Until one day, I was eating a slice, and decided that I did like it. In fact, I realized that I loved it. And now, for the rest of my life, I have to spend my nights staring at the ceiling over my bed, filled with regret for the years that I went without it.
所以我告诉她，既然我在美国，我会去接一个电话管盘并将其带回她身边。一种s I rifled through the vast collection of cake pans at the cookware store in Manhattan, I thought about getting one for myself, too, but she’d said that she just wanted to borrow mine (she was working on a food styling project), and she’d give it back.