I have been on a major ice-cream making drive this week - I decided that ice cream would see us through a hot Christmas. But, thanks to chocolate, brandy butter and vanilla tubs sitting merrily in the freezer, I'm drowning in egg whites...
So I decided to give angel cakes a go. Being without cream of tartare I used lemon juice to stablise the whites - a perfect solution methinks. I continued the citrus theme with lemon icing, then sprinkled over some coloured almonds, made a few cake signs and handed them over at a housewarming party last night.
They are a fun way of using up egg whites and would be delicious with a dollop of cream and a few fresh berries for a healthy-ish pud.
Ingredients (makes 27 cup cakes)
13 egg whites (at room temperature)
1/2 tsp salt
3 tsp lemon juice
375 g icing sugar, sifted
210 g plain flour, sifted
1 1/2 tsp vanilla extract
3 lemons, finely grated zest only
Icing
300 g icing sugar, sifted
4 tbsp lemon juice
Method
1. Heat the oven to 180C.
2. In a very clean dry china or copper bowl (don't use plastic) whisk the egg whites, salt and lemon juice until stiff peaks form when you remove the whisk.
3. Whisk in the sugar a couple of tbsps at a time, whisking for 30 seconds between each addition.
4. Fold in the sifted flour (carefully, you don't want to get rid of all the air), then fold in the vanilla extract and lemon zest.
5. Spoon the mixture into cupcake liners, in a cupcake tin (a good dollop in each) and bake for about 15 minutes, or until golden.
6. Allow to cool on a wire rack then make the icing. Mix together the icing sugar and enough lemon juice to give you a drizzling consistency. Spoon over the cupcakes.
So light and guilt free!
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