I had loads of egg whites left over from previous recipes such as pastry cream, so fancied using them up in an Angel Food Cake today. I don’t have an Angel Food cake pan so improvised and used an empty tin can, filled it with baking beans to make it stable, and put it in the middle of a normal cake pan 🙂 I can’t say the cake turned out completely to plan as the egg whites didn’t whip up to soft peaks, but I thought I might as well carry on and see how the cake turned out as I didn’t want to waste the egg whites and effort I’d put in. The cake came out with a rather crumbly top, which was a bit worrying, but the cake itself was rather nice. It had a very spongy feel to it and reminded me a bit of brioche/bread. I was going to put a Italian meringue icing on it, but once again the egg whites did not want to whip to soft peaks 😦 So in the end I just opted for a standard buttercream and it all tasted rather nice 😀
For the cake: 67g plain flour 150g sugar 5 egg whites 1 tsp vanilla extract For the butter cream icing: 65g icing sugar 30g butter/margarine 1 tsp vanilla extract Splash of milk to make it spreading consistency
1. Preheat the oven to 180c 2. Sieve the flour and 50g of the sugar 3. Whisk the egg whites on a high speed until frothy 4. Add the vanilla and whisk until soft peaks form 5. Add the remaining sugar a little at a time, whisk until medium peaks form 6. Sprinkle 1/3 of the flour and sugar mix and gently fold in 7. Continue until all the flour is folded in 8. Transfer into ungreased pan and bake for around 30 minutes 9. Once you take the cake out of the oven, cool it upside down 10. Once the cake is cooled, mix together all the icing ingredients 11. Spread over the top of the cooled cake 12. Enjoy!