Today I was making a double batch of lemon and key lime curd and do you have any idea how many egg whites that leaves you?? 16. Even if I were a huge fan of egg white omelets, I don’t want to be *that* huge. So when life gives you lemons, make lemon curd; when the lemon curd leaves you with an excess of egg whites, make angel food cake.
I’ve never made angel food cake before. A neighbor gave me a box mix when she was emptying her cupboards but you only add water to it, so it’s still sitting in my cupboard. Rather than searching all my foodie friends’ blogs, I pulled a recipe from the Food Network from Alton Brown.
I wasn’t quite prepared for the volume of the egg whites. I started with my 4 qt Pampered Chef bowl but quickly had to transfer to my Kitchen Aid mixer bowl. It filled my Bundt pan all the way to very top and then puffed about an inch above that when it was baking. At least it’s not the sort of texture that drips out!
When the Husband saw me pulling it out of the pan, he said, “Mmm, what’s for dessert today?” I told him it was Angel Food Cake and he said sarcastically, “For all of us *angels* to eat?” If I make him Devil’s Food Cake, I think I’ll have to add a shot of hot pepper or something! When I asked the tartlets what they thought, Thing 1 said, “Well, it tastes just like store bought.” I asked if that was good or bad and she responded with, “Well, it’s not like, ‘Oh, Yum! I want to eat it all!’ It’s just angel food cake.” Thing 2 said, “Ok, then I’ll eat it all, because angel food cake is my favorite, I think.”