Well, it happened again. I made some ice cream, but this time I was left with 6 egg whites instead of the normal five. I took a look at David Lebovitz’s blog to see if I could make any of his recommended recipes for leftover egg whites. I didn’t want to make macarons again and decided against the pavlova this time. Angel food cake sounded tempting, but his recipe called for 12 egg whites. Hmm.
Off to Google I went. At last, I found a recipe for an angel food cake on Cookie Baker Lynn. Her recipe looked promising since it only called for 6 egg whites and was a smaller version of an angel food cake. Ding ding ding, we have a winner!
This cake could not have been easier to make. It’s almost a one-bowl cake, which makes clean-up super easy. And the resulting cake is just what I had wanted – a light, fluffy and airy cake with just a touch of sweetness. I know this would taste even better with a dollop of freshly whipped cream on top, but I ran out of whipped cream. Regardless, this is a winner in my book, and since it’s baked in a 9×9 square pan, I won’t have too many leftovers!
Angel food cake
- 6 egg whites at room temperature
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/4 cup plus 2 Tablespoons granulated sugar
- 1/2 cup sifted cake flour I used 1/2 cup all purpose flour and replaced 1 TBSP of it with 1 TBSP of corn starch
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/2 cup flaked coconut I did not use
- Preheat oven to 325 degrees F. Position rack in the center of the oven.
- Beat egg whites until foamy. Add the cream of tartar and salt. Beat until soft peaks form. Gradually add the sugar, 2 Tablespoons at a time, beating until stiff peaks form.
- Sprinkle flour over egg white mixture; fold in carefully. Gently fold in flavoring.
- Pour batter into an ungreased 9-inch square baking pan. Sprinkle coconut over the top. Bake for 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pan about 40 minutes. Remove cake from pan and cut into squares to serve.