Have leftover egg whites from making doughnuts? Raise your hand and get ready to transform them into a Heavenly Angel Food Cake! This light, fluffy cake is a marvel of simplicity, made with just a handful of ingredients. It’s the perfect way to use up those egg whites, resulting in a dessert that’s as delightful to eat as it is easy to make. With its airy texture and a hint of lemon, this cake is a true slice of heaven.
Why You’ll Love This: Angel Food Cake is beloved for its incredibly light and fluffy texture, achieved by whipping egg whites to perfection. It’s surprisingly low in fat, thanks to the absence of egg yolks, butter, or oil in the batter. The subtle citrus flavor from the lemon juice adds a refreshing touch, making it a perfect dessert for any occasion. Plus, it’s customizable with your desired level of sweetness.
Perfect Occasion: This cake is versatile enough for any gathering, from casual brunches to more formal celebrations. It shines in the spring and summer when you can top it with fresh berries and a dollop of whipped cream for an extra special treat. It’s also a thoughtful way to delight guests who appreciate lighter dessert options.
Decoration Tips: For a stunning presentation, dust the cake with powdered sugar and adorn it with a crown of fresh, colorful fruit. Berries work beautifully, but don’t hesitate to use sliced peaches, kiwi, or any other fruit you love. A light drizzle of a simple glaze or lemon curd can add an extra layer of flavor and elegance.
Ingredients:
- 3/4 cup plus 2 tablespoons cake flour
- 3/4 cup fine baking sugar (adjust according to taste)
- 7 egg whites
- 1/4 teaspoon salt
- 1 teaspoon freshly squeezed lemon juice
Instructions:
- Prep: Sift the flour and mix with 1/4 cup of the sugar. Preheat your oven to 180°C (356°F).
- Whip the Egg Whites: Begin whipping the egg whites on low speed until frothy. Add salt and lemon juice, then increase the speed until the mixture is almost stiff.
- Add Sugar: Gradually add the remaining sugar while continuing to mix on low. Briefly increase to high until the meringue is stiff.
- Fold in Flour: Gently fold in the flour and sugar mixture in small batches, being careful not to deflate the meringue.
- Bake: Pour the batter into an ungreased loaf pan. Bake for 45 minutes, then invert onto a cooling rack until completely cool.
- Serve: Loosen the cake with a knife, remove from the pan, dust with powdered sugar, and decorate with fresh fruits.
Enjoy this Heavenly Angel Food Cake, a simple yet exquisite dessert that’s sure to delight your taste buds and make the most of those leftover egg whites.
