Do Not Waste...!

Oohhh yes yes yes... I had actually 8 nos. of egg whites left from my previous bakes - 2 batches of Ching's Kuih Bangkit and Joshua's Pineapple tarts Version 2005. So happy, thought that I can make Zu's Steamed Egg White Rainbow Cake this time. But recalling that I have spoken to my neighbour 2 days back (actually I asked her for a recipe) *Grin* and she did asked/hinted to me about the Chocolate Truffle Macaroon which I have made a few times for her, so in returns I made one for her (using half of my egg-whites). :( *Sigh...* now I have 4 nos. left!??? Well... Since I'm craving for something light, I baked 'An Angel Food Cake' with the remaining egg whites. Hmmmm... It's very soft and light, and texture wise very close to 'Chiffon Cake' best of all it's fats free! Hehehe

Oops... Talking about the Chocolate Truffles Macaroon! Remembered that Edith did asked about omitting the desiccated coconut last time in NK. Well... Here it goes! This time, after the egg white was beaten till stiff and glossy, I took out 1/3 of it (for experiment) and added in chopped roast walnuts and the remaining 2/3 I used for desiccated coconuts. Hmmm... The walnut base tastes so much better than the coconut ones cos I don't like coconut, actually hate it! *Lol...* Thanks Edith for inspiring me!

*Excuse me for this ugly photo cos I took it while it's semi-firmed... *

From this experiment, I think you guys can change the desiccated coconut base to anything that you prefer as long as it gose along well with chocolate. Just little suggestions, may be you can try grated orange rind, raisins, hazlnuts, cranberry, chocolate chips, etc or leave it out plain just add in mint essence, coffee essence, green tea powder. *Big Grin*... Just being kay poh (Busybody) again. Happy Trying!


~ AnGeL FoOd CakE ~

Make a 20 cm Ring Cake

Ingredients:

• 1/4 cup Cake Flour
• 21/2 tbsp Castor Sugar
• 4 Egg Whites
• 1/2 tsp Cream of Tartar
• 21/2 tbsp Castor Sugar
• 1/2 tsp Vanilla Essence
• 1/4 tsp Almond Essence

Method:

1. Sift cake flour twice; Add in 21/2 tbsp and sift again; Set aside.
2. Combine the essences in a small cup; Set aside.
3. Beat egg whites electric beater until soft peaks form; Add cream of tartar and beat until combined.
4. Add the 21/2 tbsp gradually (using teaspoonfuls), continue beating until mixture is thick and glossy.
5. Beating on LOW, add flour mixture and essences slowly. Make sure you fold in the sides and bottom of your mixing bowl. (Best result - Fold in the flour mixture by hand!).
6. Spoon mixture into cake tin; *Tips from Florance* - Band the tin for 3 times before putting into the oven to bake (this can helps to get rid of the big bubbles in the cake batter) ; Smooth the surface.
7. Bake in a preheated oven of 180 °C for 30 - 45 minutes or until top spring back when touched lightly with finger.
8. Invert tin immediatly once the cake is out from the oven to cool completely.