Spring is here, and with it Greta is sharing some of her family’s favorite goodies. This month, she’s showing us how to make a legendary light-and-airy angel food cake. And because one of her kids is allergic to chicken eggs, she’s using duck eggs as a substitute.
Substituting Your Eggs
According to Food Allergy Research & Education (FARE), as many as 2 percent of U.S. children are allergic to chicken eggs. The allergen is often found in the proteins in the whites of the egg. Duck and goose eggs can be a good alternative for some, but not everyone. Talk to your doctor about options, including, substitutes such as mixing 1½ tablespoon water with 1½ tablespoon oil, and 1 teaspoon baking powder (replaces 3 eggs).
Please note: when using different eggs, get a measurement in cups based on regular chicken eggs. This will allow you to measure out your alternative eggs and more closely stick to the recipe.
- 1 1/3 cup powdered sugar
- ½ cup potato starch
- ¼ cup tapioca starch
- ¼ cup millet flour (you can substitute regular flour)
- 1 teaspoon xanthan gum (don’t use this ingredient if you use regular flour)
- ¼ teaspoon salt
- 12 room-temperature egg whites (equivalent to 1½ cups)
- 1½ teaspoons crème de tartar
- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 1 cup sugar
Start by mixing the first six ingredients into a bowl.
Carefully separate the egg whites and yolks. You’ll need 1.5 cups of whites for this recipe. Take your time so you don’t have to start over. And be sure to save the yolks. You can use them for another recipe later, such as Greta’s crème brulee. They can safely store in the refrigerator for a week or more.
Now, beat the egg whites with the cream of tartar and vanilla until foamy. Then slowly add 2 tablespoons of the sugar at a time and continue to beat until stiff peaks form.
Now, carefully fold ¼ cup of the flour mixture into the egg mixture with a spatula. Be careful not to ruin the bubbles. This may take several minutes to complete, but totally worth it!
Once you don’t see any flour coming up with each fold, it’s time to pour your mixture into an angel food cake pan or bunt pan.
Prepping the pan: don’t oil or spray your pan. You want it to stick a little to ensure the cake cools properly and doesn’t fall out when turned upside down.
Pour your mixture evenly into the pan and bake at 350º F for 35-45 minutes. Before removing the cake, be sure the cake springs back when you lightly poke it. If it does not, put it back in for another 5 minutes.
Once out of the oven, place a jar or glass milk jug on the counter. Then, flip your cake over and carefully balance the metal center on the glass. Let it cool for 15 minutes before removing it from the pan, cutting it into slices, and topping with whipped cream and berries.
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