Angel Food Cake
I view leftover ingredients as an opportunity. I can use them for inspiration or to make something new.
The holidays created a container of leftover egg whites. What can I do with a bunch of egg whites?
Angel Food Cake!
I looked in American Cookery by James Beard. I would need 1 1/2 cups of egg whites.
So, for New Year's dinner I made a mess making angel food cake, and had lots of fun doing it.
Angel Food Cake
from James Beard's American Cookery
1 cup sifted cake flour
1 1/2 cup fine granulated sugar (look in the baking aisle)
1/2 t. salt
1 1/2 cups egg whites (about 10 - 12 eggs), at room temperature
1 t. cream of tartar
1 T. water or part water and part lemon juice
1 1/2 t. vanilla or 1 t. vanilla and 1/2 t. almond extract
Preheat oven to 350 degrees.
You will need an ungreased baking pans -- a 10 inch tube pan, or 2 loaf pans.
Make sure the egg whites are at room temperature.
Add the flavoring while adding the sugar. (I forgot to do this.)
When the flour is thoroughly combined, but not overmixed, turn the batter into a 10 inch tube pan, or two loaf pans.
The pan must be absolutely free of grease, for the cake to cling to the sides as it rises.
When the cake is cool, remove from pan by pulling the sides away with a fork.
Frost or serve plain, as you prefer.
To serve, pull servings with two forks. A knife won't work. It will mash the cake.
Toasted with Warm Berry Mix and Drambuie Cream
Ideas for serving:fresh or frozen berries, with or without whipped cream
butterscotch or caramel sauce
warmed fruit jam
The cake can be sliced and toasted first.
The cake can also be frosted.
Angel food cakes does not freeze well due to the low fat content.