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!
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!
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.
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Angel Food Cake
- 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 sugarDirections
- Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups.
- Place in a mixing bowl; let stand at room temperature for 30 minutes.
- Meanwhile, sift confectioners’ sugar and flour together three times; set aside.
- Add cream of tartar, extracts and salt to egg whites; beat on high speed.
- Gradually add sugar, beating until sugar is dissolved and stiff peaks form.
- Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan.
- Cut through batter with a knife to remove air pockets.
- 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.