European cuisines call for more yolks than whites. It has been an ongoing challenge for me to use up leftover egg whites. Fortunately egg whites freeze, thaw and refreeze really well. This recipe calls for 2 cups of egg whites! [That's about 12 to 14 eggs] You can save up for it or buy a cartoon of egg whites. Egg whites are found in the dairy isle near the egg replacements.
I will make the next angel food cake in the strawberry shortcake style. I don't care for the heaviness of shortcake and usually just bake a piskóta. But after this wonderfully light cake I will be making an angel food. Doesn’t it sound good? Angel food cake with fresh fruit and whipped cream? All in all I followed the conventional method of baking and cooling an angel food cake. As for the cake batter... I had to submit to a new method. Though I tweaked the recipe, the credit goes to Stella Parks.
- The numbers in brackets correspond to the mixing speed on the KitchenAid.
- Preheat oven to 350F.
- Combine egg whites, sugar, and vanilla extract in the bowl of a stand mixer.
- With the whisk attachment mix on low for 1 minute.
- Increase speed to medium-low  and whip for 3 minutes.
- Add the lemon juice and the salt.
- Increase speed to medium  and whip 3 minutes.
- Increase speed to medium-high  for 6 minutes.
- Transfer the meringue to the largest bowl you have.
- Sprinkle the sifted cake flour on the top.
- Gently fold the flour into the meringue.
- Transfer the batter to a large, 10 inch, aluminum tube pan.
- Do not line or grease the pan.
- Bake until the cake is golden blond and firm to the touch, for 40 to 45 minutes.
- Invert pan upside down to cool.
- Cool it down, completely.
- Loosen the sides and the center tube with a table knife and slide the knife under the bottom.
- Transfer cake to a serving plate and decorate it with fresh fruit or cut a slice and serve it with a fruit coulis. This cake slices like a dream.