angel food cake (+ custard)

I found a tube cake pan (the kind with the little feet) on the side of the road early in quarantine and thought it was a shame not to use it. I found a recipe and removed as much of the sugar from it as I possibly could and the result is a (still sweet but not overwhelmingly so) fluffy eggy bread thing. use an electric beater!!! do not make life hard for yourself !!! it uses like a whole carton of eggs whites so I use the yolks to make custard to go on top. 10/10 i would make it more often if it did not take a whole carton of eggs

really good with cranberry sauce

ingredients (cake)

• 98 g flour
• 180 g sugar (normal sugar is fine but not big crystally organic sugar from trader joes bc it won’t dissolve)
• 1/4 tsp salt (table salt is better than kosher because it’s finer)
• 1.5 cups room temp egg whites (around 11 eggs; I rec cracking the eggs into a separate cup 1 at a time so if you mess up you don’t ruin all of your other eggs)
• 1.5 tsp cream of tartar
• 1.5 tsp vanilla

ingredients (custard)

• egg yolks
• around 100 mL of milk for every yolk, although I’ve done a lower ratio and it’s been fine. plant milk can work although may give a slightly weird texture & it will depend on what kind of milk you use
• 1-2 tbsp honey or sugar for every yolk, although this is to taste
• vanilla or other spices like cardamom if you like

directions (cake)

• Preheat oven to 375 F
• Sift flour, sugar, and salt together 5 times
• Whip egg whites at low speed until frothy (in BIG bowl)
• Add cream of tartar and vanilla
• Increase speed to medium and whip, adding sugar 1 tbsp at a time and giving time after each for the sugar to dissolve in
• Increase speed until medium-high until stiff peaks
• Fold flour mixture in, sifting as you do, 1/4 cup at a time
• Pour into ungreased tube pan
• Bake 28-30 min
• Turn cake upside down to cool for at least an hour

directions (custard)

• heat milk slowly, stirring and not allowing to boil
• whisk yolks & honey separately and gradually pour in the hot milk
• pour back into the pan and stir over low heat until an appropriate thickness