I've rediscovered angel food cake this summer. It's a lower-calorie, low-fat option for dessert because it uses egg whites and a few other ingredients.
And while the egg whites give the cake its distinct, airy texture, they can be fussy when baking with them. That's why I always used a store-bought angel food cake--until a couple of weeks ago. It turns out it's not as complicated as I feared.
I found a recipe online and had to make a few adaptations. It's now going to be a regular in my kitchen!
This cake goes beautifully with fresh summer berries or even frozen ones! And, I also discovered you don't have to have that special pan to make the cake.
Check out the recipe below!