So after making my creme brulee, I had 3 egg whites left. 1 egg white was used to make Mint Meringues and I just wanted to try something new so I did some googling, and Angel Food Cake was the top result after reading blog after blog. Workload is getting a lot a lot heavier and school has just been crazy dreary. Even the social situation in school is strange, vibes are off but hey, baking always helps 🙂 So here ya go. (evidently, the original recipe from Martha Stewart asked for 12 egg whites, I had to improvise.)


2 egg whites, room temperature
1/6 cup cake flour (this was half a 1/3 cup)
1/6 tsp cream of tar tar
0.2 cups of sugar
a bit of vanilla essence
+ cookie crumble, white chocolate, dark chocolate, milo balls

1. Sieve flour and salt in a bowl and put aside.

2. Beat egg whites until foamy, then add cream of tartar and beat until soft peaks form. Add sugar gradually until stiff peaks form, then beat in the vanilla.

3. Scoop the sides of the bowl to kind of loosen the egg whites gently. Sieve the flour mixture over the egg-white mixture. While turning the bowl, using a spatula, fold in the mixture by cutting down the centre and coming up the sides. (Like how you would fold meringue batter for those who have made meringues before!)

4. Gently spoon batter into an ungreased baking pan of your choice and have your oven preheated at about 176degC/350degF until your cake is brown and springy to touch.

Honestly, I don’t like the texture of angel food cake but it was pretty yumz for a first attempt!

5. Top with melted white chocolate, cookie crumbs, chocolate chips, whatever you fancy!



– Yun


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