Angel Food Cake (recipe)

If you find yourself with lots of egg whites leftover from something you've cooked, Angel Food Cake is one of the nicest ways to get rid of them. In my personal opinion, it's a more fulfilling dessert than meringue, which is the other common option for leftover egg whites.

Be aware though, when I say leftover egg whites, I mean leftover egg whites. 11 or 12 eggs worth of them. So if you're at that stage of the egg cycle, go forth and make this delightful cake.

Ingredients
1 cup plain flour
1 1/2 cups sugar
1/2 teaspoon salt
1 1/2 cups egg whites (anywhere from 10 - 12 eggs depending on their size)
2 teaspoons lemon juice
1/2 teaspoon vanilla extract

Method
1. Preheat oven to 180C (350F)
2. In a small bowl, sift together the flour, salt and 1/2 cup of the sugar
3. In the bowl of an electric mixer, whisk egg whites on medium speed, then when foamy, add the lemon juice
4. Increase speed to high and whisk until slightly more firm, then gradually add the remaining 1 cup of sugar, followed by the vanilla
5. Fold the flour mixture into the egg whites, a little bit at a time
6. Spoon the batter into a lined round 23cm (9inch) cake tin, smooth the top and bake for 40 to 45 minutes until browned on top and the cake is coming away from the sides

















This cake is very light but also quite sweet, so be careful not to let your eyes be bigger than your stomach (as I did the first time I made this). Can be eaten plain or most commonly with cream and berries.

Until next time