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Angel Food Cake with Greg Patent

When
10 May 2022
9:45 AM - 12:00 PM
Location
Zoom
Registered
85 registrants

Registration

FREE to Members
Non-Members – $25.00

Registration is closed

Throw out Everything you know
about Angel Food Cake
with James Beard Award Winner
Greg Patent

The demo will change everything you thought you knew about angel food cake. Amazing Angel Food Cake bakes at two incendiary temperatures: 475 and 425 degrees and in half the time of a traditional angel food cake. Greg will chat about egg white chemistry, stiffness of the beaten whites, importance of thoroughly folding in the dry ingredients, and other cake-related topics. What to do with all those yolks? Make Golden Glory Layer Cake. You can freeze egg yolks to use a week or so later! Greg will demo angel food cake and included with that recipe will also be the Golden Glory Layer Cake recipe (not demonstrated).

May 10, 2022*
9:45am to Noon PST

FREE to Bakers Dozen Members
$25 to Non Members

*can't attend that date? Sign up anyway and we will send you the recording after the program!

Zoom link and recipe will be sent upon your registration

This webinar will be recorded but you must sign up
to receive the link to the recording, sent after the meeting

About Greg Patent

Greg grew up in Shanghai during World War II. The son of an Iraqi mother and Russian father, he loved foods of diverse cultures, especially Chinese dishes. His two grandmothers were expert bakers and Greg feels he inherited his love of baking from them. After immigrating to San Francisco, Greg learned how to cook and bake by watching local television shows, especially one hosted by Edith Green. At the age of 18 he was a Junior finalist in the 10th Pillsbury Bake-Off and won second prize ($1,000) for his recipe Apricot Dessert Bars. He’s been baking ever since. Greg earned a Ph.D. in Zoology at the University of California, Berkeley, and spent a postdoctoral year in Naples, Italy. He began writing food stories in the 1990s and has written dozens of articles for many national magazines, and 8 cookbooks. His cookbook, “Baking in America”, a historical look at how America’s baking traditions were shaped during the past 200 years, was an IACP cookbook award finalist and won the 2003 James Beard Award and the World Gourmand Cookbook Award for the Best Baking Book in the English Language. In November, 2004, he was profiled as “The Cake Crusader,” in Food & Wine by Matt and Ted Lee. His cookbook, “A Baker’s Odyssey,” (2007), nominated for a Beard Award, celebrates America’s great immigrant baking heritage. Greg’s last cookbook is “Soufflés” (2014). Follow Greg on Instagram, Facebook, and Twitter. A few months ago, Greg and his wife, Dorothy, moved to Kauai! Baking in Hawaii has its challenges, especially when making pastries. But ambient room temp is great for breads!

Learn more about Greg on his website at:
https://thebakingwizard.com/