Fluff Angel Food Cake
3 oz cake flour
1 oz sorghum flour
6.3 oz sugar
4.2 oz fluff
14.4 oz egg whites
1.5 t lemon juice
0.25 t salt
1.5 t vanilla
0.5 t almond extract
Sift half sugar with flours. Beat egg whites until foamy. Add lemon and salt; beat until almost soft peaks. Add sugar and beat until soft peaks. Mix quarter of egg foam with fluff, or enough to fold in with remaining egg foam. Stir in flavors. Fold in flour mixture.
For whoopie pies, fill free standing cupcake liners to the top.
They were so fluffy, so delicious. They tasted great. They were supposed to be cupcakes, but they spread out in the liners so much they are now the perfect shape and thickness for whoopie pies. The only problem is that they are very sticky, so they would be hard to handle as a whoopie. ....but maybe with some strawberry buttercream.
Next time I'll try these in a muffin tin. Hopefully, they won't shrink too much. But perhaps whoopie pie is the perfect thing for these cakes since they are so delicate.
The texture was slightly more open than the previous cupcakes, but they were not soggy at all. I hope these will work either as free standing in foil liners, or in muffin tins.
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