Friday, May 2, 2008

The Big Questions in Life

When a recipe calls for 1 1/2 cups of egg whites, what do you do with the yolks? Throw 'em? Drink 'em? Make creme brulee?

John and I just got done making a angelfood birthday cake in the KAXE kitchen for his daughter's birthday party tonight. If you had been there, this is what you would have heard:

What are stiff peaks?

What the hell does "cut through batter twice with a knife" mean?

Are you going to wash the dime?

Surely you're not going to throw away 11 egg yolks?

I put the cake upside down on a pop bottle?

John's mom, my inspiration in baking, always baked a dime for good luck in her cakes, so John will be doing the same for his daughter Meg.

Here's the recipe we used:
Printed from COOKS.COM

1 1/2 c. egg whites
1 1/4 c. sifted cake flour
1 1/2 c. sugar
1/4 tbsp. salt
1 1/2 tsp. cream of tartar
1 tsp. vanilla
1/4 tsp. almond extract

In large mixing bowl put egg whites and let set to room temperature about 1 hour.
Sift flour with 3/4 cup sugar, sift 3 times and set aside. Beat egg whites, medium speed with salt and cream of tartar until forms soft peaks. Gradually beat in remaining sugar, 3 tablespoons at a time. Beat after each addition. Beat at high speed until it forms peaks. Then at low speed add extracts. Sift in flour mixture 1/4 at a time, mixing at low speed 3 seconds after each addition or until mixture is completely blended.

With rubber scraper gently push batter into ungreased 10" tube pan. Cut through batter twice with a knife. Bake on lower rack in oven 35 to 40 minutes at 375 degrees, or until cake tests done. Let cool completely, about 2 hours. Invert tube pan over bottle to cool.

P.P.S MT "nothing goes to waste" Head took the 11 egg
yolks. No worries.

1 comment:

Anonymous said...

How come no one told me you can't make an angel food cake in a bundt pan?