Eggs, eggs, eggs, eggs! It wonderful and terrifying to raise chickens and have them all start laying, Eight eggs a day! I am giving them away to friends, family, neighbors and even my students and still have more than enough for my baking and cooking. I just used the nearly orange yolks in my Mocha Pudding and have to use up the whites.
I am still unpacking so my tube pan for Angel Food cake is packed away in a box down cellar. I decided to instead make an Angel Food Cake loaf in an ungreased loaf pan. I scaled my traditional recipe down for size and made sure to thoroughly cool the cake upside down to encourage maximum fluffiness. Major success!
Top this with whipped cream, fresh fruit, a drizzle of custard, jam or plain- whatever floats you boat. Enjoy!
6 egg whites
3/4 teaspoon cream of tarter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup sugar
1/2 cup cake flour, sifted to remove lumps
Preheat the oven to 350 degrees F.
Beat the egg whites and cream of tarter with an electric whisk until frothy. Slowly add the sugar, spoonful at a time, until you reach soft peak stage. Whisk in the salt, vanilla and almond extracts. Using a spatula, fold in the sifted flour.
Spoon into an ungreased loaf pan and bake in the own for 30 minutes, until a wooden skewer inserted in the center comes out dry.
Cool upside down on a rack. Carefully remove from the pan by run a knife along the edges. Slice and enjoy!