Leftover Egg Whites

You’ve just made a sweet tart dough what are you going to do with all those leftover egg whites?  Don’t throw them away, if you put them in an airtight you can store them in the refrigerator for up to a week.

I always have extra egg whites when I make certain items, like pate sucree, and yellow cake. So I could make an egg white omelet or I could make an angel food cake, I will give you one guess as to which one I have chosen to make. Angel food cake with a twist, Cocoa. So maybe we will call it a “not so angel cake”.  So here is the recipe and I hope you enjoy it.

Chocolate Angel Food Cake

·         Cocoa Powder            1 oz.

·         Vanilla Extract            2 teaspoons

·         Cake flour, sifted        3.5 oz.

·         Egg Whites                 12

·         Water, warm               2 fl. oz.

·         Sugar, granulated        12 oz.

·         Salt                              .05 oz.

·         Cream of Tartar           .3 oz. (2 tsp)

1.      Combine the cocoa and powder in a bowl add the vanilla and set aside. Preheat the oven to 350°.

2.      In another bowl combine 5 oz. of the sugar with the flour and salt.

3.      Whip the egg whites until foamy, add the cream of tartar and beat to soft peaks. Gradually beat in the remaining sugar. Continue until the egg whites are stiff but not dry.

4.      Whisk a very large spoonful of whipped egg whites into the cocoa mixture. Fold the cocoa mixture into the rest of the egg whites.  

5.      Sift the dry ingredients over the egg whites and quickly but gently fold into the egg whites.

6.      Pour the batter into an ungreased tube pan and smooth the top with a spatula. Bake immediately until the cake springs back when lightly touched and a cake tester comes out clean about 40 – 50 minutes. The cakes surface will have deep cracks.

7.      Remove the cake from the oven and immediately invert the pan onto a neck of a bottle. Allow the cake to rest upside down until cooled completely.

8.      To remove the cake from the pan, run a thin knife or spatula around the edge of the interior tube. If you are using a 2 piece pan was used, lift the cake and tube portion out of the pan. Use a knife or spatula to loosen the bottom of the cake and then invert it onto a cake board or serving platter.