After using 8 egg yolks for the leche flan, I was left with a lot of egg whites. I know it is the other way around for the macaron bakers but since they are no where near me, I can't donate my egg whites to their awesome cause. On the first try, the egg whites were made into meringues and unsuccessful macarons. This time I decided to make angel food cake because it is dead easy and it is one of my favourite simple cakes.
We decided to reunite the yolks with the egg whites by eating the cake together with the leche flan. They tasted so great together. Why not? Isn't floating islands egg whites with egg yolk sauce? The caramel sauce on the flan was the best part though and it just made this good dessert fantastic.
1 1/2 c. egg whites
1 tsp. cream of tartar
1/4 tsp. salt
1 c. sugar
1 tsp. almond essence
2 tbsps. of corn flour + plain flour to make 1 c.
Pre-heat the oven to 380° F/ 180° C. Put the egg whites, salt and cream of tartar together in a mixing bowl. Beat until soft peaks form when the mixer is lifted up. Add in the almond extract. With the mixer running, add in the sugar a little at a time. Sift the flour and corn flour over the egg whites then fold in until combined. Pour into an ungreased 9-inch tube pan and bake for 35 minutes or until a cake tester comes out clean. Invert the pan and leave to cool. Run a sharp knife along the sides and tube of the cake pan to loosen the cake. Serve on its own or with custard, fresh fruits or, best of all, with the previously made leche flan.
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