I was fascinated by it because the base was not flour, but egg.
I thought, i could do other things with this base and so my first attempt was corn bread, removing the flour and adding corn meal (either finely ground or course ground) with great success.
The base is very light (because of whipped eggs) and so was the corn bread.
I began looking for other applications and was asked to bring a carrot cake to a dinner yesterday...
I always think of carrot cake as too sweet and too dense and not enough flavor.
it was a success!
A Greek twist on a classic
· 8 eggs, separated
· 1 cup brown sugar
· 1/4 teaspoon cinnamon
· 1/4 teaspoon allspice
· 1/4 teaspoon ground clove
· 1/8 teaspoon cream of tarter
· 2 teaspoons baking powder
· 1/8 teaspoon salt
· 1/2 cup raisins, rehydrated
· 1 cup unbleached flour
· 1 cup raw carrots, shredded
· 1/2 cup ground Walnuts
· 2 cups powdered sugar
· 2 tablespoons soft butter
· 8 oz cream cheese, softened
· 1 teaspoon orange extract
using the paddle attachment, mix butter and cream cheese
add powdered sugar in 4 part increments
add orange extract
Use a whisk attachment on a mixer first
beat egg whites with cream of tarter on high and set aside
beat egg yokes until thick and then add spices, sugar and salt and continue to mix
separately, mix baking powder with the flour
Change the paddle from the whisk to a beat bar and reduce the speed of the mixer
slowly add the flour mixture to the egg yoke mixture
When mixed remove from the mixer and fold in the egg whites
Fold in the carrots, nuts and raisins
Pour into a 9 x 12 greased cake pan
Cook at 350 F for 40 minutes
Remove from the oven and cool in the refrigerator for 10 minutes before toppingServe cool