May
28
2012

Angel Food Cake

Monday, May 14, 2012. My eggs were expiring on that day so I tried to use up as many as I could.

This recipe used about 10 egg whites so it was great in getting decreasing the amount of eggs in my fridge!

2:19PM

The egg separator came in very handy for separating all these eggs!

Left: Stored the egg yolks in a container where I’ll use it for a different recipe.
Right: A ton of egg whites!

Egg whites whipped! “I’m really likin’ the way, you whip it whip it whip it!”

Decided to make them into cupcake as well!

3:19PM

Looks like the cake really held it’s shape exactly how I dumped it into the cupcake liners.

To use up more eggs, I made some meringue. I had a lot of fun piping it all!

Overall it came out kind of dry, but it was still alright! Not really my type of cake, but it was a good experience making it!

Got my recipe from allrecipes.

Angel Food Cake

Ingredients

• about 10 eggs (1 1/2 cup egg whites)
• 3/4 cups confectioners’ sugar
• 1 cup all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/2 cup sugar

Directions

1. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups.
2. Place in a mixing bowl; let stand at room temperature for 30 minutes.
3. Meanwhile, sift confectioners’ sugar and flour together three times; set aside. 
4. Add cream of tartar, extracts and salt to egg whites; beat on high speed.
5. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.
6. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan.
7. Cut through batter with a knife to remove air pockets.
8. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

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