I made Eggs Benedict for my family a few days ago and had leftover egg whites. I usually freeze my egg whites (I keep them in a plastic bag and I just change the number as I add more), but this time I decided to make Komisbrot instead.
This is one of the lightest and tastiest desserts that I know, as well as unbelievably simple and fast to make. It was not a sweet that Mother would deem special enough for for guests, but rather a spur-of-the moment kids-need-an-after-school-snack thing. It is light, with very little fat, studded with dried fruit and nuts, very similar to angel food cake as it uses only egg whites. In Serbia, we call it Komisbrot, the name I am certain originated somewhere in the German-speaking part of the Austro-Hungarian Empire.
I was taught by Njanja and Mother both how to properly flour and grease a baking pan to avoid unsightly cakes and sticky messes. They were pedantic and fastidious, and I learned the hard way not to challenge the wisdom of the experience: my short-cuts inevitably resulted in the batter stubbornly adhering to the walls of the pan, while I saw in my mind the smirking faces of my two culinary mentors.
These days I am the fastidious one as I teach my girls the basics of baking. But instead of swirling flour to cover evenly the buttered walls of the baking pan, I now use the baking oil spray. They are not all created equal, and I had some misgivings about using them, until I tried Pompeian Grapeseed Oil spray.
Its light flavor does not interfere with the flavor of food, it has a high smoke point, it’s rich in antioxidants and vitamin E, and it’s packaged in a pretty-looking, eco-friendly can which contains no propellants because of the newly designed pouch system, that also protects the oil from damaging light.
There is always a moment of trepidation when I lead the knife around the edges of the cake to loosen them. Will the batter Gods be merciful or will I be forced to use every ounce of creativity to salvage my baking disaster? I have to say that my “komisbrot” plopped beautifully on my hand after I turned the bread pan upside down. I patted my shoulder congratulating myself and seeing in my mind the admiring and approving faces of my mother and Njanja.
- 1 cup chilled egg whites
- a pinch of salt
- 1 cup sugar
- 1 cup all purpose flour
- 1 cup various dried fruit and nuts, chopped (I used cranberries, white raisins, pecans, and walnuts)
- zest of 1 lemon
- Pompeian Grapeseed Oil Spray
- Preheat the oven to 350F.
- Lightly spray a bread pan with Pompeian Grapeseed Oil Spray.
- Beat your egg whites with salt on high speed until stiff peaks form.
- Add the sugar and mix to combine.
- Stir in the flour, fruit, nuts, and lemon zest.
- Pour into the prepared pan and flatten the surface.
- Bake for 30 minutes (if the knife pierced through the middle comes out clean, it is done).
- Let it cool in pan for 10 minutes and turn over to the bakers rack to cool completely.
- Cut into slices and serve.
To learn more about the benefits of Pompeian Grapeseed Oil, visit the Pompeian site. Take a few seconds to answer a couple of questions for a chance to win $200, and continue on to get the $1.00 off coupon for Pompeian Grapeseed Oil. And for the latest news and promotions, like Pompeian on Facebook.
Disclosure: Thanks to Smiley360 and Pompeian for providing me with Pompeian Grapeseed Oil Spray for the purpose of my review. This is not a paid post and the opinions are my own.