Angel Food Cake Loaf

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!

Ingredients:

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

Method:

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!

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