Lemon Angel Food Cake

It's been forever, I know. It' s not that I forgot; I just don't bake as much as I used to. Plus, a majority of the people who read this blog are the same ones who I bake for so that motivation to write a post is also gone. I don't know if I'm even going to announce this post on social media - especially since the recipe was for Easter and I'm writing this on Father's Day weekend 🤦 (which I admit was partially because I forgot about the blog).

As I've mentioned before, I don't like to be wasteful so I save the egg whites that are leftover from the Pepperoni Pinwheels and freeze them. Once I had 12, I held onto them to use in an angel food cake. This year, I decided to make it a lemon one since (for once) I had asked my mom for some lemons from the lemon tree outside their Arizona house. After some searching, I finally landed on a recipe from Two Cups Flour (which ended up backfiring - more in the notes).

Angel Food Cake

A couple of weeks ago we got together to celebrate my grandma's birthday. I volunteered to make an angel food cake, with the intent on using the egg whites I'd accumulated over the past 6 months (mainly when making Pepperoni Pinwheels for a snack). So I started searching for a recipe that used a lot of egg whites. I ended up choosing one from Serious Eats.

Except when I told my mom what I was going to use for egg whites, she asked if I had been freezing them. I said no, they'd been in the fridge. She informed me that they probably weren't good anymore. Meaning my efforts to not waste egg whites for once had failed. We found a solution though: boxed organic egg whites (more in the notes).