So Mother's Day was yesterday. We don't do a lot of gifts for grown-ups around here. Josh does usually get me some sort of potted flowers for mother's day, but I asked him not to this year because they're pretty pricey and we're planning a vacation for the summer and I'd rather the money go for that. Choices, choices, choices! Instead, I told him I wanted help scrubbing the whole kitchen top to bottom. This was not a small undertaking, housekeeping is NOT my talent and it was starting to look a little too much like an episode of Hoarders in here. With my new, wonderfully clean kitchen (okay, we didn't do the stove, because we both ran out of steam, but I'll get to it this week), I had space to bake!
The newest issue of Cook's Country came recently, and I had a bunch of egg whites leftover from making yolk-heavy french toast bake earlier in the week, so I decided to try out their Angel Food Cake recipe. Of course I made some small changes and substitutions, because that's what I do. A recipe is a guide, not a mandate!
1 cup flour
2 tbsp cornstarch
1 3/4 c sugar
12 egg whites (use the yolks in pudding!)
1 1/2 tsp cream of tartar
1 tsp vanilla
Pre-heat the oven to 325 degrees. Run the sugar through a food processor until it is powdery