Monday, April 28, 2008

Egg White Recipe of the Day

We just had the most amazing weekend - warm, sunny weather, clear skies! Summer is near and we are excited. One of the best parts of summer, in my humble opinion, is the fresh fruit available. Blueberries, strawberries, blackberries, raspberries - you get the idea. What goes best with berries? Did you say whipped cream and a little angel food cake?



1 1/4 cup cake flour; sifted
1 3/4 cup sugar
1/2 teaspoon salt
12 egg whites; at room temperature
1 1/2 teaspoon Cream of tartar
1 1/2 teaspoon Vanilla extract
1/2 teaspoon Almond extract; optional

In bowl sift together flour, 3/4 cup sugar and salt. Re-sift 3 times. Set aside.
Beat egg whites until foamy.
Add cream of tartar and continue to beat until soft peaks form.

Gradually beat in remaining 1 cup sugar, 2 tablespoons at time, until mixture holds stiff peaks.

Fold in vanilla and almond extracts.

Add 1/4 flour mixture at time, folding in gently with rubber spatula. Gently spoon batter into ungreased 10-inch angel food cake pan.

Cut through center of batter 2 or 3 times with spatula to remove large air bubbles.

Bake at 350 degrees 40 to 45 minutes or until top springs back when touched with finger and wood pick inserted near center comes out clean.
Invert pan over bottle or inverted funnel and let stand until thoroughly cool. When cool, loosen sides and center with metal spatula and turn out onto platter.

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