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Monday, February 13, 2012

Angel Food Cake

Desperate to use up some old eggs, I decided to try making angel food cake. The only problem: no tube cake pan. I debated between using a bundt cake pan or halving the recipe and using a muffin tin. After reading that you have to bake angel food cake in an unlined pan so that the fat-free cake can cling to the side of the pan and achieve maximum rise, I imagined myself trying to unmold from the ridges of the bundt pan and decided to go with the muffin tin. Good choice! Because the muffins are so small, they cooked quickly and evenly. No fuss with the tube pan and confusing upside-down cooling method. Last night, I went to bed thinking, If we have any left over, we'll toast them up for our Valentine's Day chocolate fondue. Is it wrong to plan dessert two days in advance?

Adapted from joyofbaking.com

6 egg whites
1/8 t salt
1/2 T lemon juice
3/4 c flour
1/2 c sugar
1 t vanilla

Preheat oven to 350 degrees. Separate egg whites into bowl of an electric mixer while they are still cold.  Reserve yolks for another use, such as homemade pudding. Leave whites at room temperature for about 30 minutes. Prepare a muffin tin with paper liners.

Using whisk attachment, beat eggs on medium speed until they are foamy. Add salt and lemon juice. Beat on high speed until you get stiff peaks. By hand, gently whisk in flour, sugar, and vanilla. Fill muffin cups with an ice cream scoop. Bake for 20 minutes. Cool on a wire rack.

We served ours with strawberries and Soyatoo rice whip.

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