What to do with all the egg whites I was left with after making a few batches of meyer lemon bars? Normally I'd make macarons, but lately I've been feeling "been there, done that" about them.
My friend Debbie at work mentioned that one of her favorite cakes was angel food. Now there's a recipe that would require a lot of egg whites. Perfect!
My friend Debbie at work mentioned that one of her favorite cakes was angel food. Now there's a recipe that would require a lot of egg whites. Perfect!
I started with Cook's Illustrated's cake recipe and tweaked it a bit by substituting lemon extract for the vanilla and almond extract. Often times you'll find angel food is coyingly sweet - the citrus would cut in to that a bit.
The key to achieving a really tall cake is to sift the flour and sugar multiple times and to fold the batter gently. It's time consuming but you'll see the pay off in the finished cake.
To serve, I keep it really simple - some fresh berries and you're good to go.
