Angel Food Cake

For many people, the only exposure that they have to angel food cake are the little sponge disks that you find in the grocery store around the time that strawberries are in season. Those taste a bit industrial, kind of like an aerated version of styrofoam. Because we love our custards here in the bakery, creme brule.... bread pudding... creme anglaise...., which use a great deal of egg yolks, I am always looking for ways to use up the vast amount of egg whites that we accumulate. If you find that you have some at home as well, I suggest you try this recipe.

Angel food cake isn't exactly low calorie but it is a low fat dessert. For that reason it eats a lot lighter and is excellent when the weather starts to get hot. I think of fresh berries as a natural pairing, though when we offer it we usually pair it with a cooked and chilled compote. 

For freshmen students especially, desserts like this are a great way to show students something new. Many kids have never seen what happens to egg whites as they are whipped, something that of course we know to be a meringue. While they begin to see the magic of eggs and learn the difference between soft and stiff peaks, they gain a whole new respect and understanding for the industry with a product that can be so tempermental if you handle it with too little care. Thankfully my students have the eagle eye when folding their batter and the results are amazing!