I think the one thing that truly irks me when cooking is the use of yolks or whites. I understand why we do what we do in recipes. But, I can’t stand not having anything to do with the leftover part of the egg. So after making the Lemon Pie mentioned yesterday, I had 6 egg whites to do something with. I called Maw-Maw and she mentioned that Angel Food Cake was made with egg whites. Me? Angel Food Cake? Do you know how perfect that looks when store-bought??? I couldn’t possibly accomplish this.
I searched and searched for an egg white recipe. Meringue this…meringue that…cookies this…cookies that…I didn’t want to make a meringue or cookies at the time! *Sigh* Suddenly, I ran across this Chocolate Angel Food Cake recipe on Epicurious.com. Hmmmmm…maybe I could try it since it did involve chocolate. Chocolate? Why not? Plus…I saw a great opportunity to use my gift from Santa…my new KA Artisan stand mixer…EXCITED! Long story short…Made the cake and it was light, fluffy, and tasty. I would definitely recommend this recipe.
Sidenote: It was amazing beating the eggs with the mixer and my arm not being slap tired and falling off after achieving stiff peaks…fun stuff.
I only had 6 egg whites, and didn’t want to crack 6 more for egg whites, because that would inevitably defeat my purpose…I halved every ingredient below. But, I have left the original recipe below if you have the correct pan to use. I don’t have a tubular pan…yet…so, I used a loaf pan.
Chocolate Angel Food Cake
Transfer the oven rack to the lowest level. Preheat oven to 325°F. Sift 1 cup sugar with flour, cocoa, and salt; set aside. Using an electric mixer set at medium-high speed, whip egg whites, lemon juice, and vanilla in a medium-sized bowl until peaks form. Set mixer to high speed and whip in remaining 1/2 cup sugar until semi-stiff peaks form (do not overbeat). With a plastic spatula, slowly fold in the remaining dry ingredients, 1/4 cup at a time, until flour mix disappears. Scoop batter into a 10″ ungreased tube pan and spread evenly. Bake until cake springs back when touched, 45 to 55 minutes. Remove from oven, invert cake pan, and place upside down on a cooling rack.