A few days ago, I had 14 frozen egg whites in my freezer. Yes! You can freeze egg whites! It’s very useful when you’re making things with only yolks, like custard. Smart people freeze them in ice cube trays first so that each egg is separate. Then when they want to bake something with egg whites, they thaw just as many as they need. The trouble is… I froze them all together. Meaning that I had to thaw them all together. Meaning that I wouldn’t be able to re-freeze them. Meaning I had to use up all 14 egg whites before they went bad in the fridge.
Solution: Pavlova (see previous post) and Angel Food cake.
I got the recipe from the trusty Joy Of Baking website. I would also recommend taking the time to watch the videos before trying something new; that way you have an idea of how everything should work before attempting it.
Angel Food Cake Recipe:
1 1/4 cups (125 grams) sifted cake flour
1 1/2 cups (300 grams) granulated white sugar
1 1/2 cups (360 ml) egg whites, at room temperature (from about 12 large eggs)
1 teaspoon cream of tartar
1/2 teaspoon salt
1 tablespoon fresh lemon juice
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
The directions are quite long, so go visit the website to see them!
Beating egg whites, although it’s sometimes tedious, is also pretty fun. I saw my 12 egg whites go from a cup and a half to a big bowlful of fluff!
After carefully mixing in the cake flour so as not to deflate the eggs, I piled it into the un-greased tube pan and ran a knife through the batter to pop any big bubbles. Then I smoothed out the top.
40 or so minutes later, after a wooden skewer poked into the cake came out clean…
Ta-Da! But the process doesn’t stop when the cake comes out of the oven. You need to turn the cake upside down so that it keeps its volume! My tube pan has handy little legs on it for this purpose, but if yours doesn’t, you can keep it off the table by sitting the middle column on a glass or a wine bottle.
Now don’t worry about the cake falling out, because it’s quite firmly stuck in the pan. Since the pan isn’t greased, the cake sticks to the sides. This is done on purpose so that the cake maintains its volume. When it’s completely cooled though, you have to cut the cake out from the pan. First cut around the sides, then lift out the centre piece of the pan with the cake on it and cut the cake off of the bottom and the middle column.
Strawberry Puree (Sauce):
1 – 20 ounce bag (570 grams) of frozen unsweetened strawberries or 20 ounces of fresh strawberries
1/4 – 1/3 cup (50 – 65 grams) granulated white sugar, or to taste
Freshly squeezed lemon juice, optional
Directions: Place the unsweetened frozen strawberries in a large bowl and thaw. This may take a few hours. Once thawed, put the strawberries and their juice in the bowl of a food processor or blender and process the berries until they are pureed. Pour the pureeinto a 2 cup (480 ml) measuring cup. You should have about 1 1/4 cups of puree. Add 1/4 cup (50 grams) of the sugar to start and stir until the sugar dissolves. Taste and add more sugar if needed. Can also add a little lemon juice to taste.
Store covered in the refrigerator for one week. The sauce can also be frozen.
Makes approximately 1 1/4 cups (300 ml). Preparation time 10 minutes.
For some reason, I got more like 2 cups of sauce, but I’m not complaining! The only thing I changed about this recipe is that I added some lemon zest along with the juice so that it would have more of a kick to compliment the slightly bland cake.
To decorate, I poured some of the sauce over the cake,
and topped it all with some strawberries, mint leaves, and a dusting of powdered sugar.
Don’t forget to eat it!