Waste not, want not…

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


  • 1 1/2 cups sugar
  • 1 cup unbleached all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 12 egg whites (or 1 1/2 cups prepackaged egg whites)
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

    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.

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    1. I think your angel food cake turned out looking marvelous.

      Incidentally, I personally have always found the taste of angel food cake to be odd- there’s some kind of flavor that doesn’t agree with me. It’s very subtle and difficult to explain.


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