Rose's Angel Food Cake

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! 


  1. YUM!!! How pretty it looks. Sounds delicious.

  2. That's right -pudding is love.

    P.S. The cake was delicious.

  3. I'd love to open up *my* fridge and find ganache just waiting to be used. I imagine I'd need a replenishing fairy, though. :)
    Cake looks DIVINE!!
    And thanks for the egg white tip. Good to know.... I'll have to try that.

  4. Wow - that chocolate whipped cream and beatifully placed dregees really add the perfect finishing touch. Very nicely done!


  5. How pretty! I don't like plain angel food cake either. It needs to be topped with something.

  6. This was the best birthday cake Marc ever had. Hands down. The raspberry filling made it. You rock, sister!

  7. You cake looks beautiful. You really did a good job lifting up the plain angel food cake to new heights.


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