Love Angel Food Cake but dread the thought of what to do with 12 or more left over egg yolks? Yah me too! I’ve only made one angel food cake ever for that very reason! But, as I passed the egg section at Publix the other day, seeing the cartons of liquid pasteurized egg whites got me thinking; could you make an angel food cake with boxed egg whites?
Specially priced that day at 2 for $5 I thought what the heck, Stella and I should give it a go and see what happens. Since blueberries and strawberries are in season right now, fresh berries and a coulis seemed the perfect topping.
I turned to my trusty America’s Test Kitchen cook book for an angel food cake recipe. The only change I made was to substitute 1 ½ cups liquid egg white for the dozen fresh large egg whites that the recipe called for. Oh, one other little change for my original plan; I was going to serve both strawberries and blueberries with the cake but SOMEONE ate the bowl of blueberries designated for the cake. I didn’t see it happen BUT my son is home from university; enough said!
Oh yes Charlie’s Angels? They’re back on TV this fall AND since I remember watching the originals…well that alone leaves me out!
Now, I’m not sure that I can say Stella and I made an award winning angel food cake; in fact for sure it didn’t rise to the occasion! Tasted great, daughter gave it a 10 out of 10 BUT it is only about half as high as an angel food cake should be. BUT, it was certainly easy using the liquid egg whites and since I can’t figure out what to do with 12-15 egg yolks I’ll be making this version of an angel food cake again. OH YES, one other thing. While I was getting this posting ready I realized it says right on the egg white carton not to use for meringues or angel food cakes because the egg whites are heated in the pasteurization process!!! Go figure that I didn’t even notice that tidbit at the market.
Special Instructions: Not a high rist angel food cake but a delicious one!
1 ½ cups sugar
¾ cup cake flour
1 ½ cups liquid egg whites
1 teaspoon cream of tartar
¼ teaspoon salt
1 ½ teaspoons lemon juice
1 ½ teaspoons vanilla extract
½ teaspoon almond extractBerry Coulis Ingredients:
1 pint blueberries
1 pound strawberries
½ cup sugar
2 tablespoons lemon juice
1. Heat oven to 325 with rack in lower middle. Line tube pan with parchment paper but do not grease.
2. Whisk ¾ cup sugar and the flour together in a medium bowl.
3. In a stand mixer whisk egg whites and cream of tartar on medium low until foamy.
4. Increase speed to medium high and beat until soft mounds appear then add salt and sugar one tablespoon at a time. Whip until shiny soft peaks form.
5. Whisk lemon juice and extracts in by hand.
6. Sift ¼ cup of flour over the egg whites and gently fold in with wide rubber spatula. Repeat with remaining flour.
7. Scrape batter into tube pan and bake 50-60 minutes until golden brown and top springs back.
8. Invert tube pan and let cool for 2-3 hours. Run knife around edge to release cake then turn onto counter. Remove parchment and place on serving plate.
1. Clean berries, remove strawberry stems and place all ingredients in food processor.
2. Blend until smooth.
3. Pour into a sieve placed over a large bowl and swirl with the back side of a ladle until you have separated the seeds and blueberry skin from the liquid.
4. Pour liquid into a pan and bring to a boil stirring constantly. The coulis will bubble up like crazy so do not leave it unwatched or unstirred for even a moment!
5. Immediately remove from heat and let cool.
1. Slice cake; serve with fresh sliced berries and coulis.