Ed wanted angel food cake for his birthday cake. This is slightly more troublesome than a chocolate cake or something, but I figured it was totally within my capabilities, aside from the whole I-don't-have-a-springform-pan deal. I figured I would make little mini ramekins of cake, because those would be small enough that the cake couldn't collapse. This worked.
I followed this recipe, except I cut it in half. I also used less sugar... it was easier to just use 3/4C than to add in the extra 2 tbs.
If you follow all the steps in that recipe I linked to, you will have a successful angel food cake. The one thing I did change is that I buttered and sugared the bottom of the ramekins (but not the sides!), so that it would be easier to remove the cakes once they were cooked.
I also put the extra batter into the heart-shaped pan. This mostly worked, though the middle of the cake was a little deflated after it cooled. Still tasted delicious, though.
The topping was a fruit salad in a cardamom lime sauce. I put the juice of a lime, a tablespoon or so of sugar, and the seeds from a cardamom pod into a saucepan, and boiled that, while stirring, for ~5min. This made it all thick and syrupy. It was delicious. Then I poured the syrup over a small fruit salad of a kiwi, ~4 strawberries, and half a starfruit. That sat that marinating while we ate dinner, and the strawberries turned the syrup all pink. Once we were ready for dessert, I dumped the fruit on top of some whipped cream on top of the angel food cake, and poured more syrup on top. Delicious! I could have eaten that all day long.
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