We ate it with lemon curd (recipe below) to use some of the egg yolks. I also love angel food cake with fruit sorbet. You can cut off the top, hollow out the center and fill it with sorbet. Replace the top and freeze and slice. To gild the lily, frost the cake with some lightly sweetened whipped cream.
Makes 2 cups
Start with a squeaky clean bowl. Any oil residue or bits of yolk interfere with the expansion of the whites. Beat until foamy and add cream of tartar (first choice) or lemon juice. This helps stabilize the egg whites and makes for a very creamy but firm finished meringue.
Slowly add the sugar, a tablespoon or two at a time , beating constantly. The meringue starts to look creamy and firm.
Once all the sugar is added, the meringue should look creamy and hold firm peaks when you lift the beater.
Return the sifted dry ingredients to the sifter and lightly sift 1/3 of the flour over the meringue.
With a rubber spatula or your hand. Yes! your hand is the best tool, a trick I learned from a very experienced pastry chef. (However, you may not want to get your hands in the batter.) Either way, draw the spatula from the far side of the bowl towards you, scraping it along the bottom.Turn it to fold it over as pictured here. Continue, turning the bowl 90 degrees each time, until the flour is incorporated. Repeat with another 1/3 of the flour. Finish by adding the final 1/3 of the flour.
Scrape the batter into the pan and smooth the top with the back of a spoon. Bake in a preheated 375 degree oven for 45 minutes, until the cake is browned and springy to the touch.
IMMEDIATELY flip the pan over so it stands on its legs and let it cool completely in the pan.
Note: I had a major computer/camera breakdown at this point, so no pictures of finished cake. Being thus preoccupied, I did not flip the pan right away and my cake drooped. I had to start over!!
|The egg spectrum, from caged to pastured. (The egg brands featured are named further down the page)|
Before I arrived here, I believed the yolk would eventually turn into a baby chick if I kept it in a warm spot, or didn’t eat the eggs I’d purchased soon enough. There is no chance that could happen without keeping them warm enough and long enough to duplicate under-the hen conditions. If you have a fertilized egg, the baby chick will first appear as a black speck no larger than a poppy seed on the edge of the yolk.
|The disappointing internal appearance and surprising acrobatic abilities of low-quality Walmart eggs|
The results were substantial. The Sparboe and Great Value eggs immediately slid to the rim of the skillet after being cracked in the middle, and they smelled strongly of "egg," a scent that even I as an egg advocate find a tad nauseating. Notice how the white of the Sparboe egg is watery and separates from the yolk, while the Great Value egg raises its arm and surrenders to its higher quality competitors.
Meanwhile, the Land O Lakes (left) and pasture eggs (right) from the ranch performed much better. Both stayed in their spots on the skillet, had firmer, more richly developed yolks, and creamy whites.
College Boy Luke says this is a totally boring post, like talking about a party you didn't go to. (At least he reads my blog!) I promise to post something of general interest over the weekend; still, inquiring blogger minds might want to know. So here it is.
When I learned about the Big Summer Potluck back in March, I thought, hmmm, maybe I should check this out. But the registration had filled in a couple of hours. Phew! That was a close one. Spending the weekend with sixty complete strangers is not my idea of a good time. My insides vibrate like a tuning fork in a situation like that. Luckily, you can’t hear what my gut is saying, because my mouth, often with a foot inside, starts moving at light speed to cover my discomfort. Anyway, it was not to be.
My entry into the potluck looked something like this: Maggy, one of the three many cooks, greeted me like a long lost friend with a big hello (thanks for that Maggy). Jackie sang and stirred at the stove while frying bacon-wrapped plantains next to a small tub of pale green salsa (what’s not to like?) Colleen offered me a cocktail in a mason jar (things were looking promising.) Erika remembered me from our registration exchange (you impressed me Erika, and made me feel welcome.) I met Pam and chatted with her husband who was on sink duty. As I was setting aside a plate for a latecomer, along came Penny de los Santos with a friend who introduced herself modestly as Sara (without an h, like me!) Check out Sara’s new book here. Jeanne, I can't believe you ever heard of the Tao of Cooking! And that was only the first hour or so of my encounter with this wonderful group of people.
|Penny de los Santos|