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Happy cheesecake to me!
Ever since I was in middle school, I’ve been requesting angel food cake for my birthday.
Yeah. Fifty-plus years I’ve been celebrating with that light, tangy sponge, the crispy layer of pink glaze, perhaps a spoonful of fresh raspberries, and the delightfully cooling hit of vanilla ice cream. There’s a lot to enjoy about my lifelong birthday treat of choice and I’ve loved every minute of the delicious ride.
But a few years back, something awoke in me.
“Sure, angel food birthday cake is great,” my inner change-maker observed. “But what else could you choose?”
Game-changing moment.
Since my epiphany, I’ve mixed it up. No conventional cakes for me - my daughters cover the chocolate and carrot cake bases thoroughly on their own birthdays so I’ve been exploring new directions.
A spongy trifle? Check.
Banana cream pie? Why not?
This year, I chose a New York cheesecake. Extra lemon for plenty of zest. And it was delicious.
Next year, who knows? I may go back to good old angel food; that’s always an option. But for now, I am embracing change.
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A tour through just a few of my angel food birthday cakes of the past:
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