After making the sesame ice cream for the sesame/halvah/caramel sundaes from last week I had a TON of egg whites left over. Angel food cake to the rescue!
This chocolate-speckled angel food cake from Ina caught my eye, but I figured I would try the basic recipe first before mixing it up. The cake came out sweet, light, and fluffy, without that weird chemical flavor the store-bought ones have.
You definitely have to be delicate when mixing up the batter so you don't crush the fluffed up egg whites. Also, I was forced to buy special cake flour for the recipe, which was a little bit of a pain, but not the end of the world.Served the cake with a fresh blueberry sauce based loosely on Ina's recipe... I didn't strain it because I like the lumps from the fresh blueberries.