As part of our emergency rations, I brought home lots of eggs. So I decided to make angel food cake. Don’t ask me to explain the logic.
The recipe is quite simple, and the result is so clean and tasty.
I used–what else?–epicurious for the recipe.
1 1/2 cups egg whites (11 to 12 large eggs)
1 1/2 cups (150 g) sifted confectioners sugar (sift before measuring)
1 cup (100 g) sifted cake flour (not self-rising; sift before measuring)
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 cup (200 g) granulated sugar
1 teaspoon vanilla
A couple things that I think are important and take the cake from being good to great:
Use fresh eggs.
Let the egg whites sit for a few minutes, such that the egg whites are cool, but not cold (60 degrees).
Sift everything twice. No lumps.
Don’t over stir, even if the mixture is not perfectly homogenous.
Halfway through, I realized that we had put our bundt cake pan into storage. So I put the batter in cupcake tins, filling each a bit more than 3/4 of the way up and baked them for 20 minutes at 350 degrees. Ashley actually loved the individually portioned cakes.