Making Babka with my mother’s recipe leaves behind many egg whites. Mom never really cared for Angel Cake so it was not something we had very often growing up. However, once I started making babka it seemed like a good use for the egg whites. When I was doing the baking, Mom found Angel Cake acceptable. This is the first year I made an Angel Cake since Mom left us for that great pinocle game in the sky. In her honor, I think we will have it drowned in frozen peaches in a heavy syrup and whipped cream.
This recipe is adapted from Joy of Cooking. I don’t sift the flour and sugar as many times as the original directions and that works for me.
Preheat oven to 350F
1 1/4 cups sugar
1 cup cake flour, sifted before measuring
1 1/4 cups egg white (about 10 whites, I use the seven left from Babka)
1 Tbsp. water (optional)
1 Tbsp. lemon juice (optional)
1 tsp. cream of tartar
1 tsp. vanilla extract
1/2 tsp. almond extract
Sift sugar, set aside
Sift (again) together:
1 cup flour
1/2 tsp. salt
1/4 cup of the sifted sugar
Whip egg whites, water and lemon juice until foamy.
Add 1 tsp cream of tartar.
Whip until stiff but not dry. Fold in vanilla and almond extracts.
Gradually whip in remaining sugar, 1 Tbsp. at a time.
Sift in 1/4 cup of flour mixture, gently fold into whites. Continue adding flour and folding in until all the flour is incorporated. Pour the batter into an ungreased 9-inch tube pan (ok, I only have a 10-inch pan and that also works for me).
Bake 45 minutes. Remove from oven and allow to cool upside down.