I made this angel food cake using a martha stewart cook book (here is a recipe online) – this is an amazing cake – it used 12 egg whites – and as we have our own chooks who are laying like crazy at the moment – I have been looking for a cake just like this. And yes it really is that white – just gorgeous – no egg yolks or butter in it to make it a creamy colour. – it has a sort of soft spongy texture and it sweet and light tasting. We like it with lemon curd or just on its own. It stays moist for a few days if kept covered.

recipe:
1 cup plain flour
1 1/2 cups caster sugar
12 egg whites (save the yolks for the lemon butter)
1 tablespoon warm water
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract

Preheat oven (325 fahrenheit or 160 celcius)
Sift the flour and half of the sugar together 5 times – keep it in the sifter as you will sift it into the mixture at the end as well.

Beat together the 12 egg whites with the warm water for a minute until just foamy, add in the salt, cream of tartar and vanilla and beat on medium speed until soft peaks form, (3 min). Then continue beating while adding in the other half of the sugar slowly. Beat on high for a 2 more mins until stiff and glossy.

Sift the flour/sugar mixture into the egg white in six parts, gently folding with a rubber spatula after each addition.

Gently dollop the batter into a 10-inch tube pan, smooth over and run your spatula through the batter to release bubbles. Bake for about 40 mins – until golden and springs back when touched. Let cool for an hour before running a knife around the edges to loosen it from the pan.

Lemon butter (curd)

This is Stephanie Alexander’s lemon curd recipe – I have tripled it here to use up all those egg yolks left over from the angel food cake.

recipe
12 egg yolks
2 cups castor sugar
180g unsalted butter (about 1 1/2 sticks butter)
2 teaspoons grated lemon zest
300 ml lemon juice (about 1 1/2 cups)

This recipe makes about 3-4 medium sized jars of lemon curd. So first of all find your jars and lids and wash them – then sterilise them by filling them with boiling water.

This recipe really couldn’t be easier – the hardest bit is zesting the lemons – then it comes together so quickly – it will be ready before you know it.

Then zest and juice your lemons (about 5 lemons).

Whisk egg yolks and sugar until well combined but not frothy.

Tip egg/sugar mixture into a heavy-based non-reactive saucepan, add the butter, zest and juice.
Stirring constantly, bring to simmering point over a medium-high heat (about five minutes).
As soon as bubbles appear, remove from heat, still stirring. Allow to cool. Transfer to sterilised jars and seal.

Lemon curd / butter is perfect on scones, pancakes, pikelets, toast and bread. Or you can get fancy and make little tartlettes and top with whipped cream or meringue, or serve with the delicious angel food cake – or add to vanilla custard and turn into icecream – really the uses are endless!