This weekend we celebrated my birthday and I made one of my go-to recipes, Lemon Angel Food Cake. I make it often when we have an abundance of eggs. It is easy (only 6 ingredients, all of which I usually have on hand), fairly quick to throw together and super yummy! It really shines when topped with a handful of blueberries and some whipped cream.
1 1/2 cup egg whites (10-12 large eggs)
1 1/2 teaspoon cream of tarter
1 cup granulated sugar
1 1/2 cups powdered sugar
1 cup cake flour, or all purpose flour
2 tablespoons lemon juice
Preheat oven to 350 F and place oven rack on lowest setting, remove all additional oven racks. (I always forget to do this part until the oven is hot, but it is so much easier if you do it now.)
Allow egg whites to stand at room temperature for 30 min, if using eggs straight from the coop skip this step.
While you wait, in a separate bowl combine powdered sugar and flour.
Add cream of tartar to the egg whites and whip with a mixer until it turns white and soft peaks form (when you lift the beater out the little peak should flop over.) Add lemon juice. Then continue whipping (Whip it whip it good :-) ) and gradually add granulated sugar. When stiff peaks form (the little peak made with the beater doesn't flop over anymore but stand tall) stop mixing.
Using a spatula, begin folding in the powdered sugar/flour mixture, about a 1/4 of the mixture at a time, and gently combine.
Pour into an ungreased angel food cake pan.
Bake on the lowest rack in your oven for 40 min or until the top springs back when you touch it. Immediately invert (flip cake and pan upside down, I usually put mine onto a can of baked beans) and allow it to cool.
I love to serve it topped with whipped cream and blueberries.