I've been keeping a container full of unused egg whites in our fridge for weeks already (excess whites from making pastry cream and sponge cakes) and it's been bugging me. I am not one who will just throw away food, so I was really careful in storing them so they will not get rotten. I checked them almost everyday, smelling and looking at them closely, making sure that they will still be of good use one day. And now, they're gone (yehey!) and have been transformed to Cocoa Angel Food Cake which I'll be serving tonight at grandma's house. Angel cakes are sponge cakes that are fat-free (no butter or yolk) and very light and delicate. There are also no chemical leavening in the cake so they get their "height" from beaten egg whites. Enough on baking chemistry, and meet my dark angel- who saved the egg whites from getting thrown away! FYI, I got the recipe from "Joy of Cooking"- my favorite cookbook.
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