Too many eggwhites?

Posted: November 23, 2010 in Cakes

One thing about me, I am savoury person, not literally – I can be sweet on the odd occasion, very odd!  I do tend to cook a lot of savoury meals, they just seem to call my name.  However I am trying hard to diversify into other uncharted waters, such as dessert, baking and sweets.  I’m not sure who I’m kidding, but it’s worth a try right?  So after making homemade icecream and zabaglione I had a number of left over eggwhites.  What to do with left over eggwhites, other than a pav?  An angel cake!  like a light sweet fluffy sponge.

                   Angel Cake

-= Ingredients =-
1 1/2 cups egg whites ; (10-12 large), room temperature
1 1/2 cups caster sugar ; divided
1 cup sifted plain flour
1 teaspoon cream of tartar
1/4 teaspoon salt
2 teaspoons vanilla essence
1/2 teaspoon almond extract

-= Instructions =-
Preheat oven to 160’C

In a small bowl, whisk together 3/4 cup sugar and the plain flour (note I triple sifted the flour, the finer the better!). Set aside.

Beat egg whites until frothy, the add cream of tartar and salt. Beat until fully incorporated then begin to add the remaining 3/4 cup of sugar 1-2 tablespoons at a time. When sugar has been added, beat egg whites to soft peaks. You will know when you have soft peaks because the egg whites will look like soft waves and when you lift the beaters, the peaks will droop back down into the batter. If your batter is falling in ribbons, it is not quite done. Don’t be afraid to slow down the mixer and check a few times as you get close. Do not beat all the way to stiff peaks. Once you have soft peaks, add the vanilla and almond extract and beat for a few seconds to evenly distribute.

Sift the flour/sugar mixture over the egg whites in 6-8 additions (depending on your proficiency with folding flour into egg whites) and gently fold it in after each addition. It is better to take your time and do it gently than to rush and deflate the egg whites.

Spoon batter into an ungreased 25cm pan with a removeable side/bottom. Smooth the top with a spatula and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface.

Bake for 50-60 minutes, until the top springs back when lightly pressed. Mine took 65 minutes.

Remove from oven an invert pan over a bottle. Allow to cool completely or overnight.

Gently run a thin knife around the sides, then around the bottom, of the pan to release the cake when you are ready to serve it.


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