Hmm what do you do with all the egg whites left from making multiple recipes of creme brulee? You make angel food cake!
I dug out my mum's recipe from her dog earred, butter stained notebook cookbook. Thought not in the instructions - I did remember that you don't let any fat near your beaters, spatula or bowls, or it will not rise!
I couldn't read how long and at what temperature to cook the cake. The internet came to the rescue - Betty Crocker's version was almost the same as mum's.
Made the original version, then someone suggested - wouldn't lemon taste great in this cake. So the next couple versions had lemon added. Let's just say the lemon was a bit hit.
1 ½ cups powdered sugar
1 cup cake flour
1 ½ cups egg whites (10 = number of yolks from 2 crème brulee recipe)
1 ½ teaspoons cream of tartar
1cup granulated sugar
1 ½ teaspoons vanilla
½ teaspoon almond extract
Lemon variation – 1 ½ tsp lemon zest (2 lemons)