One of the consequences of making a ton of homemade ice cream is a steady supply of leftover egg whites. A typical custard-based ice cream usually calls for 5 or 6 egg yolks, so even making just a few batches will have you swimming in egg whites. And I think we all know I’ve made more than a few batches this summer π
So, what are you going to do with all of those egg whites? I know a lot of people use them to make omelets but generally speaking, I’m not a huge omelet fan, and were I going to make one, I would definitely want to use whole eggs, not just the whites. Just a personal preference.
Macarons are another option, and that’s where a lot of my egg whites have gone this summer. And if you’re wondering why I haven’t blogged any macarons, it’s because just about every batch I’ve made has been a fail. My macaron-making skills are very much a work in progress!
You can use leftover egg whites to make homemade marshmallows too. That’s an especially fun idea in the summer when there are so many s’mores to be eaten. I’ve only done it a few times, but s’mores made using both homemade graham crackers and homemade marshmallows are a serious treat!
Sometimes I freeze egg whites – did you know you could do that? My friend, Rachel, put together a great post about freezing egg whites if you want to try it.
If all else fails, angel food cake is an excellent way to use leftover egg whites – a typical recipe will call for at least 10-12 of them. If you’re like me, you might think angel food cake is bland and boring, but I promise you this mocha chocolate chip angel food cake is anything but! The cake is infused with tons of coffee and chocolate flavor thanks to the inclusion of a generous amount of instant espresso powder and plenty of mini chocolate chips. And if that’s not enough for you, it’s finished off with a super simple, 3-ingredient, luscious mocha ganache. It’s like the icing on the cake, literally!
I didn’t have high hopes for this cake, I really was just trying use up egg whites, but if it’s not clear, I absolutely loved it. And I didn’t even feel guilty about going back for a second slice – that’s one of the especially nice things about angel food cake, it’s so much lighter than just about any other cake you can make. I don’t know about you, but I love a guilt-free dessert π
Mocha Chocolate Chip Angel Food Cake
barely adapted from Martha Stewart
Cake
2 tablespoons instant espresso powder
2 teaspoons vanilla extract
1 tablespoon water
12 large egg whites, at room temperature
1 teaspoon cream of tartar
1 1/4 cups sugar
1 cup cake flour
1/2 teaspoon kosher salt
1 cup mini chocolate chips
Ganache
1 cup semisweet chocolate chips
1/2 cup milk (I used 1%)
2 teaspoons instant espresso powder
Preheat oven to 350 F.
Whisk together the espresso powder, vanilla, and water in a small bowl until the espresso powder has dissolved. Add the egg whites to a large, wide bowl and, using a hand mixer, start beating on medium speed. When the whites get foamy, add the cream of tartar. Continue beating until soft peaks form and then gradually start adding the sugar, continuing to beat until the whites form stiff, glossy peaks.
Add the cake flour and salt to a fine-mesh strainer. Gradually sift the mixture over the top of the egg whites, then gently fold to incorporate. Repeat this process until you’ve added all of the flour/salt mixture – working as gently as possible not to deflate the egg whites. Add the espresso mixture and mini chocolate chips, and again fold gently until combined.
Gently spoon the batter into an ungreased tube pan. Run a knife through the batter to release large air bubbles, then smooth the top. Bake for 30-35 minutes, or until the cake is golden brown and the top springs back when pressed. Invert the pan over the neck of a bottle or funnel (or if the pan has “feet” just let it rest on those), and allow to cool completely in the pan. When the cake is cool, run a thin knife around the edges of the pan and remove cake from the pan.
To make the ganache: Combine the chocolate chips, milk, and espresso powder in a microwave-safe bowl. Heat in 30-second bursts at 50% power, stirring in between each, until the chocolate has melted and the mixture is smooth. (The ganache will thicken as it cools, so allow to sit for 5-10 minutes if you prefer a thicker consistency.) Serve drizzled over the cake.
This is definitely THE CAKE to make with leftover egg whites, and such a unique flavour for angel food cake! Love it!
All of my macaron attempts have been fails too this Summer..Im hoping to try again in the Fall. Its getting ridiculous haha I have never made homemade angel food cake, but a chocolate one?! This looks fantastic!!
I am the absolute WORST and I usually just throw away egg whites because, in the moment, it never occurs to me that I can use them!
I love love love this cake. Angel food is definitely my favorite and I love fun flavors of it!
This is the best angel food cake I have ever seen! I love mocha chocolate chip anything!
I never seen angel food cake in any other flavor than just plain white! This is beautiful! And good luck with your macarons (what you describe is why I’ve never even tried making them!)
I am dealing with the same problem! I have so many egg whites in my refrigerator and have been looking for creative ideas.
this looks RIGHT up my alley. coffee fix without the guilt π
I’ve always had strawberry shortcake, this though, will be my next endevour. Looks great thank you.
Why have I not thought of making macaroons with my egg whites before?!?! DUH!!! This cake looks amazing too…Thanks for all the awesome egg white info!
This looks awesome! I only seem to like angle food cake if it’s a flavor other than plain vanilla.
Beautiful cake, Tracey! Love that you used your leftover egg whites to make this! I need to get better about saving mine.
I can’t begin to tell you how stoked I am about this recipe!! I have egg whites waiting to be used and my first angel food cake was just ok. I can’t wait to try this variation!!!
Can you use liquid egg whites in a carton? I don’t usually go through a carton of eggs that quickly.
I like your style! Move over omelets, we have delicious, epic cake to make! This looks amazing, Tracey!
The cake sounds wonderful! Might actually convince my hubby that Angel Food Cake is good.
Macarons are all about consistent practice! I like freeze my whites until I have time to use them.
I have SO many egg whites waiting to be used it’s insane lol I want a huge slice of this while I ponder that thought
This is one of the most delicious things I’ve laid eyes on lately, and that’s saying something. I love this twist on angel food cake, and am definitely going to try this.
This is so beautiful!! And the best way to use up egg whites indeed π
This looks so amazing! Next time I have an excess of egg whites, I know what I’ll be making!
@sweet delight – I’ve never tried, so I’m honestly not sure. I think it would probably work, but I’ve heard that liquid egg whites don’t hold the same volume as fresh eggs when you whip them. So, the cake might not be as tall or fluffy. Let me know if you give it a try!
I’m thinking a giant slice of this WITH some of that homemade ice cream that used all the egg yolks is a perfect combo!
p.s. regarding book recommendations, i’ll be blogging about more, but some of my past favorites are a tree grows in brooklyn (FAVORITE), devil in the white city, wild, unbroken, and cutting for stone, off the top of my head!
Thanks for the tips on egg whites. I hope you figure out the secret of making macarons so you can share it with us all! Cause I certainly don’t have it figured out.
If only I liked mocha flavored desserts…this looks awesome! I need to give angel food cake a try…a light dessert is always a good thing.
I’ve never thought of making angel food cake mocha flavored. I’ve made chocolate but never anything else other than plain. This is incredible!
I love angel food cake, but have never made it myself! Love that use for egg whites, I always struggle with what to do with them!
I just watched a 5 ingredient fix program this week and Claire made a Nutty Meringue Cookie that uses all egg whites. Simple looking recipe too (does bake a long time though).
Ellen Renee
I am PETRIFIED of angel food cakes. I’m just so sure they’ll never rise! But…you had me at mocha…