Not just for scrambling anymore!

 As I learn to try and use everything as far or as much as I can, I have come to really dislike throwing things out. The fine line is to be a good saver but not a hoarder =) Saving is good, hoarding is bad in case there is any question =) 

I have found many times when I am cooking that recipes will use eggs whites or egg yolks separately but not the other part. I used to just throw out the extra that I did not need but one day it hit me and I wondered how it would work if I froze the whites or the yolks. 

So the next time I had a recipe that used just yolks I got out a freezer bag and dumped in the whites. Over time they start to build up and today after using 3 yolks but not the whites I had enough to make an angel food cake (about 1 1/2 cups). So I got the whites out from the freezer and let them thaw.

I found the recipe in my old Betty Crocker cookbook I have had since I got married. I have used it before and it is good.

 

Before you start place 1 cup of flour (they said cake flour, I just used all purpose and it is fine) and 3/4 cup of sugar plus 2 tbsp sugar in a bowl and stir together

 

Then place the egg whites in your mixing bowl and add 1 1/2 tsp of cream of tartar and 1/4 tsp of salt. (I use my kitchen aid, it is a work horse and I love it!)

Beat the egg whites until they are foamy using your whisk attachment (but a regular beater will work just as well.)

 

Slowly add 3/4 cup of sugar as you continue to beat the eggs whites, and the sugar is all gone. The egg whites will be thick white, very full and have stiff points

 Add 1 1/2 tsp of  vanilla and 1/2 tsp of almond extract. Fold these in gently with a spatula, You want the whites to stay nice and fluffy so fold carefully. I thought about using cherry extract but didn't have enough but you could try some different things here like lemon. It would make a nice change.

 

Now all that flour and sugar you prepared ahead of time is coming in handy! I used a small sieve and sifted the flour and sugar over the egg whites in small amounts and folded in each addition until it was well mixed. Continue to be gentle as you fold to keep the whites fluffy but make sure it is all folded in completely.

Now for the good stuff. Add one cup of coconut and fold it in gently as well and then put it all into an non-greased angel food cake pan. Make sure it is non-greased.This is important and will save some cooking heartbreak later

Bake @ 350 for for about 30 minutes or until the top is brown. 

Once it is done cooking turn the pan upside down and rest on the bottom of a bowl or another object. This is why you don't want to grease your pan. I did it once by mistake and trust me, it is not pretty =). Leave it until it is cool.

 

Turn the pan back over, run a knife around the sides and pop it out of the pan. The run a knife around the bottom and the cake will usually slide right off. This is the finished product and looks and taste absolutely wonderful. I cannot think of a better way to use up extra egg whites. I will start saving again, because I have left over egg yolks now too and I want to make another cake called Daffodil Cake once I have enough of of both frozen.

Happy baking all!!