I use an abundance of egg yolks and always have egg whites in my freezer. The morning I flew to Johannesburg I took 10 out to defrost in the fridge. When I came home I made this blueberry angel food cake.
My first memory of my Uncle Victor is of his townhouse and not actually of him. My Aunt Ros and he were babysitting and I can remember bumping myself down the stairs. What a lot of fun for a 4-year-old! Them babysitting me morphed into me looking after their kids well into my early twenties. I would spend part of my December holidays with them at our family apartment in Kalk Bay. While with them I would make scrambled eggs for breakfast. I can remember Vic being unimpressed when I added dried herbs into the mixture. He was not a fan of eating dried green leaves. As I entered my adulthood my relationship with my uncle changed. We spoke about so many things and he was always up for a good debate. When I still lived in Johannesburg I could always pop in if I felt like it.
And this didn’t change when I moved to Gordons Bay. One Christmas morning Dave and I were bumped onto an earlier flight and our first stop was at Ros and Vic. A totally unplanned visit which turned out to be a wonderful morning. Vic at that stage had an aviary and he took so much delight in showing me his birds. And he took just as much joy in walking my dogs along the beach when they came to visit. My last conversation with Vic was 7 weeks ago. We had a family tea where 25 of us gathered to spend time together. Vic asked if I could please send Dave up to finish off their house. He knew he would never get to see it finished and I knew it would be the last time we saw one another.
Blueberry Angel Food Cake
10 days later I was back in Johannesburg for his funeral. The entire time we were at the grave site the wild birds were chirping away. Singing a song to him while we laid him to rest. I knew Vic would have smiled at that! Rest with the angels my darling Uncle and soar with the birds. Your memory will live in our hearts forever.
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Blueberry Angel Food Cake
- 10 egg whites
- 5 mls cream of tartar
- 2.5 mls fine salt
- 300 g fructose, divided
- 120 g flour
- 5 g blueberry powder
- Preheat the oven to 170° Celsius
- Place the egg whites, cream of tartar and salt into a stand mixing bowl
- Using a balloon whisk, whisk on high for 1 minute
- Slowly add 200g fructose until a stiff meringue forms
- Sieve together the flour, cocoa powder and remaining fructose
- Gently fold the flour mixture into the meringue
- Place into a Bundt tin / silicone pan
- Bake for 45 minutes
- Remove from the oven and leave to cool in the tin