When making chocolate tiramisu (please find from my recipes “The Chocolate Tiramisu”, I used 8 egg yolks. This in turn meant I had 8 egg whites left over! So, what to do with them? I searched for different recipes and found the recipe for Angel Food Cake, which requires exactly 8 egg whites to make! Angel food cake originated in the United States and first became popular in the late 19th century. It gained its unique reputation along with its name due to its light and fluffy texture and white color.
Ingredients:
8 egg whites (from large eggs)
120g of wheat flour
150g of caster sugar
2tbsp vanilla extract
A pinch of Cream of Tartar (optional). The cream of tartar should guarantee that the cake won’t collapse after cooking. I did not have this ingredient at home and this did not use it and the cake was still ok.
Instructions:
Beat the egg whites until foamy and add in the cream of tartar. Continue whipping at medium-high speed until the egg whites are opaque and no longer bubbly. Add 80g of sugar. Next, continue whipping at high speed until the cream is stiff. Add the vanilla. Then fold in the sifted flour, caster sugar and salt in three portions. Do not overmix. Pre-heat the oven to 180C. Cover the baking dish with baking paper to make it easier to remove the cake from the pan later on. Add the dough to the baking dish and bake for 30-35 minutes at the middle rack until the cake becomes golden brown. Remove the cake from the oven and turn off the oven. Put the baking paper on the middle rack of the oven and turn the cake with the baking dish upside down, so that the cake rests on the middle rack, the baking dish still on. Leave the cake like this in the oven for an hour and keep the oven door half open. This should ensure that the cake does not collapse. After an hour remove the baking dish. Add whipped cream on the cake, decorate it with some berries (I like blueberries, physeal or mandarines) and serve!
The recipe was taken from the following source: https://bakeomaniac.com/angel-food-cake-recipe/
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