hites in my freezer from when we were baking up an eggy storm at Christmastime, and I found myself with even more after the French vanilla cake I had made for the BBQ! All told, I had eight at my disposal, and even though they were frozen I didn't really want to keep them hanging around that much longer - they were eggs you know!The dilemma was, however, that there was eight whites - far too many for macarons (unless I felt like baking a gazillion of them, that would then never be eaten *sigh*), but not quite enough for an angel food cake (mmm, angel food cake...). But I did want to make something with them... letting all that foresight and potential for a brilliant creation go to waste was not an option!
Thank God for the world of food blogging, and the Food Blog Search tool! It's saved my kitchen dilemmas a dozen times, I tell you! This time I came across Pille (from Nami-Nami)'s post for a most intriguing cake called Munavalgekook. Yeah... I tried to pronounce it too... the closest I came was "gobbledegook". Basically, this Estonian cake is the "fallen angel" of the sponge cake world - it starts off just like any angel food cake recipe, whipping the egg whites and sugar, folding in the flour, and then BAM! Lucifer kicks in with a hefty, deliciously rich dose of
melted butter. Because you know, everything's better with butter, right?Pille's recipe originally called for 6 egg whites, but seeing as I had 8 on hand I did a bit of math finangling. I also opted to stick with her weighed measurements - when baking (and especially when dealing with tricky things like egg whites), I prefer to dust off the scale and try for precision.
Munavalgekook (AKA: Fallen Angel Cake)
Serves 16
8 large egg whites
330 g sugar, divided
210 g flour
4 tsp glutinous rice flour
1/2 tbsp baking powder
1 tsp vanilla
1 tsp lemon extract
130 g melted butter
- Preheat the oven to 350F, grease a tube pan.
- Beat the egg whites with 40 g sugar until stiff peaks form.
- Sift remaining sugar with flour, glutinous rice flour and baking powder.
- Fold into the beaten egg whites gently but quickly.
- Fold in the vanilla, lemon extract and melted butter, ensuring no streaks of flour remain.
- Bake for 40-45 minutes, until tests done.
- Cool 15 minutes before turning out onto a rack to cool completely
Calories: 195.3
Total Fat: 6.8 g
Cholesterol: 17.5 mg
Sodium: 100.8 mg
Total Carbs: 30.9 g
Dietary Fiber: 0.3 g
Protein: 3.5 g
I always mess up angel food cakes... so the fact that it's called "fallen angel food cake" sounds like it's a winner for me. Bookmarking this one for later!
ReplyDeleteSounds yummy!
ReplyDeleteOh angel food cake with Butter! sounds heavenly to me
ReplyDelete