angel food cake.

What if one day, you find yourself with a kilo worth of egg whites? Scary thought, huh. There's only so many egg white recipes you can think of.

And guess what, I'm living a nightmare.

Okay fine, not exactly a nightmare. There are plus points. Like... being able to make macarons without having to think up of ways to use up the egg yolks! Or swiss meringue buttercream! Or a white cake...

But I had to use up the egg whites faster somehow, and what better way to do that an angel food cake, the guzzler of egg whites? I heard that it's pretty sweet so I came up with a plan of attack- grilling. Grilling caramelizes the outside so that it becomes crispy while the inside is still nice and fluffy. And it turned out to be a great move too because I underbaked the cake so there was a lot of moisture still trapped inside.

What ever you do, please do not underbake this cake, by accident or not! When I turned mine upside down to cool, the cake actually loosened itself from the pan and plopped onto my cooling rack because it was so heavy from the excess moisture. Naturally it ended up being denser than it was supposed to be and some parts of the cake were still damp and sticky with sugar.

So I sliced and grilled the cake, and the texture was so much better but damn, it was still too sweet for me. It's like eating cotton candy, in terms of both saccharine sweetness and texture. I guess we gotta try french toasting it...

Angel Food Cake
recipe taken from here

1 3/4 cups superfine sugar
1/4 tsp salt
1 cup cake flour, sifted
12 egg whites
1/3 cup warm water
1 tsp orange extract, or extract of your choice
1 1/2 tsp cream of tartar

Preheat oven to 350F.

Add half the sugar to a bowl with the sifted cake flour. In the bowl of your stand mixer, combine the egg whites, water, extract and cream of tartar. Whisk on medium speed until foamy. Slowly add in the remaining half of the sugar, whisking continuously, until medium peaks form. Sift the flour mixture over and fold it in. Be careful not to deflate the batter.

Pour the batter into an ungreased 10 inch tube pan and bake for 35 minutes or until a skewer inserted comes out clean. For this sort of cake, it's better to overbake than underbake.

Cool upside down on a cooling rack until completely cool before removing.