I am always fascinated by whipped egg whites. The way the cream of tartar stiffens the eggs white as they are beat into this thick foam is so amazing to me!
This week, I made the lady praline chiffon cake found in Baked Explorations by Matt Lewis and Renato Poliafito.
It’s got a high brown sugar content with butter to give that taste of pralines. The whipped egg whites bring a moist and bouncy texture to the cake. The recipe called for amaretto or pecan liquor, both of which I didn’t have. So, I added a tablespoon of almond extract as recommended by the recipe as an alternative, with a spash of bourbon as well. Why not, eh? Alone, the cake tastes like a cross between a angel food cake and a buttery pound cake but with a kick.
For me, I think it’s even yummier with some butter pecan ice cream