May 14th, 2017 | 
Author: First of all, this is the difference between an egg from my full-grown chickens and one from a silkie. 
Currently, we are getting about 8 eggs a day. That is a lot for 2 people – one of whom doesn’t eat eggs. That’s right unless I disguise eggs (think cookies, cakes, etc…) DH won’t eat them.
So, what do you make when you have soooooo many eggs all the time? How about an angel food cake? Yes – they take 12 egg whites! It seems crazy to waste a dozen eggs on a cake, unless you’re like us and your egg cup runneth over!
Although DH sells a couple dozen eggs a week at work (halleluiah – what a relief) we still have so many. I love angel food cake. It was always my birthday cake when I was growing up. My mom used the box mix which is fine, but from scratch is amazing!
With 4 of the yolks, I made lemon curd sauce. It turned out great and poured over the yummy treat it was a perfect Mother’s Day treat!
The cake –
Mix 3/4 cup all-purpose flour with 3 tablespoons of cornstarch. Run through a sieve two times. Stir in 3/4 cup sugar and a pinch of salt. Set aside.
Separate 12 eggs. Careful not to get any yolk in the eggs. Put 1 teaspoon of vanilla and one teaspoon of cream of tartar into the egg whites and beat until soft peaks. Beat in 3/4 cup of sugar a bit at a time until the egg white peaks are stiff. Gently, fold in flour mixture. Put into a UNGREASED tube pan and bake at 325 for 35 – 40 minutes. Turn the cake upside down on a bottle to cool.
The sauce –
Mix 1/2 cup sugar, pinch of salt, 4 tablespoons cornstarch. Whisk in a cup of water and 3 tablespoons lemon juice. Bring to a boil. After the mixture becomes thick. Whisk 4 egg yolks. Pour 1/3 the lemon mixture into the yolks to temper them. Pour the mixture back into the pan and bring back to a boil. Remove from heat. Stir in 2 tablespoons butter. Let cool.
Pour over cake…
Posted in In the Kitchen