You need 2 cups worth of egg whites. Purchase egg whites from the dairy isle or save it up. If you do a lot of baking you will have a steady supply of egg whites. In this case you have a choice of dumping it or saving it and dumping it when you clean the fridge, otherwise watering down the pasta, the dumpling or the batter that would have been much better with whole eggs... I hate throwing food away so at any given time I have several plastic containers of egg whites in the freezer. Egg whites freeze, thaw and refreeze really well.
It looks as if I will be using up my stash rapidly. My next cake will be a strawberry shortcake of sorts. I dislike the heaviness of shortcake and make mine from piskóta. But after this I will be making it with angel food cake. Doesn’t it sound good? Angel food cake, fresh fruit and whipped cream? You will notice I simplified and tweaked the recipe, but 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.