Homemaking Tip – First One, Then the Other

It takes 10 egg yolks to make crème brulee and 12 egg whites to make angel food cake.  A few weeks ago I separated the eggs and made crème brulee one day, then put the egg whites in the fridge and made an angel food cake a few days later.  Neither recipe is difficult to make, nor do they take many ingredients . . . and they're good, really good.  (They're also a good way to use up all of those eggs you get when you raise chickens.)

Better Homes and Gardens Angel Food Cake

angel food cake roll with fresh blueberries

1 cup sifted cake flour

¾ cups sugar

1 ½ cups egg whites (12)

1 ½ tsps cream of tartar

¼ tsp salt

1 ½ tsps vanilla

¾ cup sugar

Sift four with ¾ cup sugar; set aside.  Beat egg whites with cream of tartar, salt, and vanilla till stiff enough to form soft peaks but still moist and glossy.  Add remaining ¾ cups sugar, 2 Tbsp at a time, continuing to beat till egg whites hold stiff peaks.

Slowly fold in flour mixture.  Bake in ungreased 10 inch tube pan at 375 degrees for 35-40 minutes or till done.  Invert cake in pan; cool.

However, my favorite way to serve angel food cake is in a cake roll.

angel food cake roll with fresh raspberries

1. Line 11” x 15” baking pan with waxed paper, and spray lightly with cooking spray.
2. Pour angel food cake batter into pan. 
3. Bake at 375 degrees for 12 to 15 minutes. 
4. On a tea-towel that is sprinkled with powdered sugar, turn warm cake. 
5. Roll cake (and towel) into a log. Cool. Unroll. 
6. Spread unrolled cake with whipped cream and fresh fruit, ice cream, or fresh fruit and cream cheese mixture (mix 8 oz cream cheese and 1cup sugar, add 8 oz of cool whip) 
7. Roll cake back up with filling inside and refrigerate (or freeze if using ice cream as filler). 
8. Slice and serve.

Crème Brulee

1 quart heavy cream

10 large egg yolks

2/3 cup sugar

¼ teaspoon salt

sugar 

1. Preheat oven to 325 degrees. 
2. Bring cream to a boil and set aside. 
3. Whisk egg yolks, sugar, and salt until sugar is dissolved and mixture is pale and thick.  4.  Gradually and slowly add cream to egg-sugar mixture until well combined. 
4. Divide custard among custard cups or ramekins. 
5. Place ramekins in large roasting pan and add enough water to roasting pan to come halfway up the sides of the custard cups. 
6. Bake until custards are set around the edges but still loose in the centers, about 30 minutes but may take up to 55 minutes (it depends upon the depth of your custard cup or ramekin).
7. Let custards cool in roasting pan for 10 minutes and then cool at room temperature for 1 hour. 
8. Cover custards and refrigerate 2 hours or overnight. 
9. Sprinkle a tablespoon of sugar over custard and caramelize with cooking torch.  Makes 10 (1/2 cup each).