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Jill: Tommy, help yourself to some dessert. Cookies, pies, salad...
吉尔：汤米，来点儿甜点吧。曲奇、派、沙拉
Tommy: Wow, you have angel cakes! And in such a beautiful shape! My grandma often makes it in a weird shape. How do you make it?
汤米：哇，你这里竟然有天使蛋糕！还是这么好看的形状！我奶奶经常做成古怪的形状。你是怎么做到的呀？
Jill: Ha, I should say failure is the mother of success. Through trial and error, I found that cake flour is better.
吉尔：哈，我得说失败是成功之母。经过不断摸索，反复试验，我发现蛋糕粉更适合。
Tommy: Why? Is cake flour specialized for angel cake?
汤米：为什么呢？蛋糕粉是为天使蛋糕特制的吗？
Jill: Not exactly. We use cake flour, because it is lighter than regular flour.
吉尔：并不完全是。用蛋糕粉是因为它比一般的面粉更轻。
Tommy: Any more tips for making a standard angel cake?
汤米：还有其他什么制作标准天使蛋糕的秘方吗？
Jill: Don't grease your pan. Cake is better to stick to the pan so that it doesn't fall out when you cool it upside down. These are the two most important tips for making angel food cake.
吉尔：不要在你的煎锅里抹油。蛋糕最好是粘在锅上，这样当你把它面朝下冷却的时候就不容易掉下来。这就是制作天使蛋糕两条最为重要的贴士啦！
Tommy: Thank you so much, Jill. I will tell them to my grandma.
汤米：太感谢你啦，吉尔。我去转告我奶奶。
