My helper setting up Hettie Rose’s 3 Month birthday cake!<\/figcaption><\/figure>\nOne thing you can’t mess up in an angel food cake is the egg separation process. A little egg yolk in the egg white mixture is going to ruin the meringue. I was hesitant to let Layla help out because, although her egg cracking game is pretty good, it’s not perfect. And she’s two years old. Which means she has selective hearing. Needless to say, she did a good job and she was careful. We cracked the eggs whole into a dish and then used our fingers to scoop out the yolks, letting the whites sift through our fingertips back into the bowl. This is also the way I do it in a professional kitchen when I’ve got trays and trays of eggs to separate. I do not sit around rocking the yolk back and forth between shells for 100 eggs. <\/p>\n
Pro Tips: separate eggs when they are cold. The yolk is less likely to break. Use fresh egg whites from fresh eggs for this recipe so the moisture content is high. Whip meringue when whites have warmed up from the refrigerator to about 65\u02daF. <\/p>\n