On a Fryday, I indulged into a cheeky baking session in my afternoon off work. Anyone who’s ever cooked, grilled, baked, barbecued or erratically fused multiple liquids together in a bowl, knows that eggs are an unbeatable substance in the science of cookery and bakery. After a few moments of researching, I found a recipe I desperately wanted to crack into (see recipe below). It was going to be an intensely fluffy sponge cake that I could poke frequently so it could exhibit its pudding-like quantities. It required, however, a rather large amount of egg whites, which I thought was interesting. The cake basically consisted of 9 egg whites and a touch of flour and sugar. Intrigued, I purchased the largest eggbox the Woolies had to offer and went whipping.
The cake turned out as feathery as a newly hatched chick and it appeared to me that the secret ingredient must have been the eggs. It was an eggilarating find. Later I learned that by beating the egg white, little bubbles form within the whites, which will help maintain the structure of a cake while it’s in the oven. Using creme de tartar or lemon juice can help increase the stabilty of the foam, which is something I’ll definately eggamine in my next baking endeavours!
I still had 9 egg yolks left after that and decided to eggperiment by making a chocolate custard. I’ve become to love custard, since it has so many different sides to it. It’s a filling for cakes and tarts, a decadent sauce for any dessert and beautiful to use as a dip for strawberries. The yolk’s purpose to the custard is to give it a fatty substance, therefore enriching the liquid with a stronger pallet. Fairly easy to make, though it can be egghausting sometimes on the arms since you have to stir it on low heat for around 15-20 minutes. Nonetheless, it added flavour to my angel cake and I’ll be making it again soon!
For everyone interested in the cake:
For more information on what eggs do in baking: