I had a bit of a baking adventure last night. I made chocolate chip angel food cupcakes (adapted from an angel food cake recipe) with white mountain frosting (originally supposed to be chocolate marshmallow frosting).
I believe this is the first time I've made angel food cake from scratch, and it's definitely the first time for angel food cupcakes. I needed 10 egg whites for the cake. While at Giant, I realized they should cartons of egg whites. It looked handy. I inspected the box to make sure these were actual egg whites and not fake eggs. It said 100% pure egg whites. It was only just before I made the cake that I saw the other print on the box — where it said not recommended for meringue or angel food cake (the whites are pasteurized).
Luckily, I had an extra dozen eggs. So I continued baking. The cupcakes turned out well.
The frosting had some odd processes involved, such as beating egg whites and sugar with a mixer in the top of a double boiler while it's on the stove. But I followed the instructions. Everything looked fairly good ... stiff peaks and all. Until I added the melted chocolate. I was supposed to beat for about 2 minutes, until the frosting stiffened. Except it never stiffened. Instead, it turned more and more liquidy. Not good for frosting.
So, I went back to my tried and true favorite for angel food cake — white mountain frosting. I looked up the recipe online at 1 a.m., whipped it up and frosted those puppies.
Now I have a refrigerator with 15 egg yolks and a carton of egg whites.
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