Tuesday, September 29, 2009

mini angel food cakes

it's that time again.
no more butter.
no more cream.
no more milk.
no real breakfast fare.

i had leftover egg whites as i put many egg yolks in my pasta...
my 'baking instinct' kicked in and i thought: angelfood cake.

i did so many of these when i worked as a baker.
it was the nineties and women did not embrace slow food. small portions. they were all about cutting the fat! never mind how much sugar there is in this, as long as there is no fat. and give them big portions please!!!

i remember eating whipped cream by the shovel-full, spoons of ganache or rillettes for breakfast - and i had never been as skinny. i just did not understand those ladies. fat was yummy, and still is.

angel food cake recipes are pretty much all the same. As long as you sift your flour mixture and use superfine sugar, they are light and airy. If you don't have superfine sugar, you can buzz regular sugar in your food processor...

here is what i did...


6 eggs
1/2 cup and 2 tablespoons confectioners' sugar
1/2 cup all-purpose flour
grated zest of one orange
3/4 teaspoon cream of tartar
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1/2 cup sugar


1. Separate eggs; discard yolks or refrigerate for another use.
Measure egg whites, adding or removing whites as needed to equal 3/4 cup. Place in a mixing bowl; let stand at room temperature for 30 minutes, they fluff up easier.
2. Preheat oven to 350 degrees F and prepare your cupcake pan by lining and/or spraying with non-stick cooking spray. If you are doing this in a big mold, you don't even need to spray, it will separate from the sides and fall when you invert it.
3. Meanwhile, sift confectioners' sugar and flour together three times; set aside. no lumps!
4. Add cream of tartar, extracts and salt to egg whites; beat on high speed.
5. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in the orange zest.
6. Fold in flour mixture, 1/4 cup at a time.
7. Gently spoon batter into prepared cupcake pan. You should have more than enough for 12. Fill them up and keep the sides clean.
8. Bake at 350 degrees F for 15 minutes or until cake springs back when lightly touched.
9. Remove from oven and allow to cool. Great with strawberries, but we had none :(


Rachelle said...

I am LOVING the new look and simplicity of your site!! Your photos are outstanding too! The past 5 posts have had me drooling like a maniac!

Marysol said...

merci rachelle! simon had fun with my blog, changed it a bit... and i am trying to take better pictures!!!

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