The second of three EGGcited posts features an angel food cake I made with the help of OXO’s 3-in-1 Egg Separator. I have used my fair share of egg separators over the past few years, but nothing could beat the good old fashioned use of my hands to remove an egg white from and egg yolk. Still, as much as I do not really mind using my hands, I would prefer to use a tool of some sort to get this done.
Enter the 3-in-1 Egg Separator. This little gadget did not disappoint. I liked the way it hooked onto the side of both my thick- and my thin-edged bowls. I had to give it a gentle tap or shake from time to time, but that was only because some of the egg whites were simply thicker than others. I even went a little wild and put two eggs in at one point simply to see what would happen. I would not recommend that, as the bottom yolk wants to press out through the edges where the whites slip through.
My favorite part of this gadget was the edge that let me crack the eggs right there on the separator. Every other tool I used required I crack my egg on the side of the bowl or another edge, then quickly move it up to the separator. I never lost more than a few drips of egg white this way, so I would not categorize that as a major issue, but I do like that edge. I could basically do this whole egg separating process with one hand – just crack and drop. Now, on to cake!
Angel food cake made a fair number of appearances in my childhood home. More often than not, my sister would request an angel food cake for her birthday. Sometimes the angel food would be speckled with funfetti (my personal favorite), and it would always be served with whipped cream and berries on top.
For this version, the cake is very lightly flavored with bit of vanilla and almond extracts and speckled not with funfetti but rosemary. None of the flavors are overwhelming, but they work together just enough. Every now and then you get a bite coated in the tart, flavorful lemon glaze and are transported to a happy place. In hindsight, I imagine the cake would taste quite nice if flavored with lemon extract as well.
Now for a word on baking. While you do not need an egg separator to create this recipe, you most likely need an electric mixer. Preferably, a stand mixer. However, I did this whole thing with a hand mixer, and as you can see it turned out just fine. It took a bit of time, but that was by no means a deal breaker. I’m sure angel food cakes were made before electricity was popular, but I don’t love it enough to figure out how that happened. Probably with a hand-cranked egg beater not nearly as nice as OXO’s.
I used my egg separator 11 times to get the amount of egg whites called for in this Rosemary Angel Food Cake recipe, so it was certainly well worth it.If you need something to do with the 11 to 12 egg yolks you will have left after baking this cake, here are my best ideas from this blog:
- French Buttercream (5 egg yolks)
- Twinkie Bundt Cake (4 egg yolks)
- Egg Yolk Cookies (3 egg yolks)
- Boston (in our hearts, thoughts and prayers) Cream Pie Cookies (2 egg yolks for the cookies, 1 for the cream)
- Tropical Pound Cake (French Toast) (2 egg yolks)
- Chewy Honey Cookies (1 egg yolk)
You can also make some candied lemon slices to use as a garnish if you like. That link also includes a recipe for rosemary and lemon shortbread cookies, so if you are digging the flavors but not so much in angel food cake form, perhaps those will strike your fancy. If you are not a baker, you can still get great use out of this tool for all of your egg white omelets. Or other omelets.
Now that omelets are on your mind, I will share the recipe I made with the Flip & Fold Omelet Turner in just a couple of days. In case you missed it, I made Bombay-Style Curried Eggs with the help of the OXO Egg Beater earlier in the week. In the meantime, if you are too EGGcited to wait for my final egg recipe, head on over to OXO’s We’re EGGcited Pinterest board to see more great recipes bloggers have cooked up in recent weeks. Enjoy!
OXO provided their egg separator to me free of charge, however, the opinions shared in this blog post are my own.
- For the Cake
- 1½ cups egg whites (approximately 11-12 eggs), at room temperature
- 1½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1½ cups granulated sugar
- 1 tablespoon finely chopped rosemary
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 1½ cups cake flour, sifted
- For the Glaze
- ½ cup powdered sugar, sifted
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- Beat the egg whites at high speed until they are foamy.
- Add the cream of tartar and salt to the mixing bowl with the eggs.
- Continue to beat on high speed while adding the sugar a tablespoon at a time.
- After all of the sugar is incorporated, continue to beat the mixture until soft peaks form. The mixture should look glossy, and the peaks will gently curl over themselves when the beaters are lifted from the mixture.
- Mix in the rosemary, vanilla extract and almond extract.
- Sift one-third of the cake flour over the mixture and use a spatula to gently fold the flour into the meringue. Do this two more times until all of the flour is mixed into the batter.
- Spread the batter into a 10-inch angel food cake pan.
- Bake at 325 degrees F for 20 minutes, then increase the temperature to 350 degrees and bake for 20 minutes more. When done, the top of the cake will be light golden brown and spring back when touched.
- Allow the cake to cool and remove from the pan.
- To make the glaze, simply mix the powdered sugar, lemon zest and lemon juice together until smooth.
- Spoon the glaze over the top of the cake and allow to set, about 30 minutes.