Eggs are one of my favorite ingredients to work with. The possibilities are endless. They can be salty, sweet, cheesy, creamy, etc. I don't know how hard it is for a chicken to make one but I can't imagine that it is easy. Because of this, I feel really bad to throw out a yolk or a white. Whenever possible, I save the unused portion. Whites freeze beautifully. I actually prefer to use whites that have been frozen because some of the water evaporates and you get a firmer, thicker white to beat into beautiful white fluffiness. Yolks on the other hand do not freeze so beautifully. They become gelatinous and firm. I once tried to make a custard with frozen yolks and I got a curdle-y mess. So, if you have extra yolks, you can store them in the fridge for a few days or... as my middle sister says "make some pudding from scratch because pudding is love."
I started this cake with 8 frozen whites that I had left over from another baking adventure. I weighed them and found that I had 9 whites according to Rose's weight listed per white. I then multiplied the recipe by 9. *Good news: I can still multiply long hand!* I decided to make this a vanilla bean angel food cake. I had a few vanilla beans in my pantry but I recently bought a vanilla paste that I wanted to experiment with so I added it to the egg whites after I added the lemon juice, cream of tarter and sugar. It worked well. I then carefully folded in my dry ingredients. No problems yet.
Rose then suggests using an off-set spatula and coating the sides with the batter before filling the pan. The idea is that you will ensure smooth sides. I did this and I don't think I used enough care because my sides did not look smooth (see picture above). I filled the pan and in the oven it went. After 35 minutes, I pull out my cake and inverted it on a wine bottle. I let if sit for 2 hours and unmolded it. So far so good.
Now what???? I am not a huge fan of plain angel food cake. It is so plain and not creamy. I usually enjoy mine in a trifle with sliced strawberries and vanilla pudding "lightened" with whipped cream. Yum!!
So...I decided to slice the cake in 3 layers. I then filled the 2 layers with raspberry sauce. The problem was that I needed to add a little weight to this cake. I opened the fridge and there it was: dark chocolate ganache. I spread the ganache on the top of the cake. Then I frosted the whole thing with chocolate whipped cream. There you have it. I managed to turn a fat free, light cake into a whopper!