I know on Wednesday I told you all it’s summer for me, FINALLY. But I kind of sorta lied. Not really, but sorta.

I have the ACT tomorrow. :O.

Do you remember the post I had before my first ACT?! Ah, the ACT and I have become quite acquainted with each other over this past year. We’ve truly bonded. It is for sure a love/hate relationship. Mostly hate, but little pockets of love when I get surprising scores (not bad..). Anywho, hopefully this is my last time taking this darn exam and then it will be smooth sailing from there! I am SO ready to be a senior and done with all this junior year junk.

On a totally unrelated note, I made angel food cake. Why? Because I happen to love the stuff for several reasons…one, it’s sweet. Two, it’s CAKE. Three, it is summer and the perfect time for a light cake that will help ya with that bikini bod I know you all have. Four, it’s CAKE (in case you missed that the first time). Although separating and using 12 egg whites may seem nuts, it turns out it is totally not nuts. It’s cake that you’ll love. So do itt!

Angel Food Cake

12 egg whites

1 1/2 cups white sugar, separated

1 teaspoon cream of tartar

1 3/4 cups plus 2 Tablespoons flour

2 Tablespoons cornstarch

1/8 teaspoon salt

3 teaspoons vanilla extract (or any other type of flavorings you would like)

1. Preheat oven to 325 degrees F. Have a large tube pan ready (You do NOT need to grease  it) If yours does not have a removable bottom, line it with parchment paper
2. Sift 3/4 cup white sugar and flour and cornstarch together in a bowl and set aside. In a separate bowl, sift remaining 3/4 cup white sugar, set aside.
3. Using a mixer, beat egg whites using the whisk attachment on low speed until broken up and they are just beginning to get foamy. ADd in the cream of tartar and salt and beat at medium until the whites form very soft peaks. With the mixer still at medium speed beat in 3/4 cup sugar, a little bit at a time, continue beating until soft, shiny peaks are formed. Add the extract and beat until just blended.
4. Sift in the flour/sugar mixture a few tablespoons at time, folding it very lightly altogether being sure not to deflate the batter. Continue doing this until all the flour/sugar mixture is added in.
5. Gently pour and scrape the batter into the large tube pan. Smooth the top and tap the pan on the counter a couple times to be sure all the air pockets are out. Bake in preheated over for 50-60 minutes or until it springs back when pressed firmly.
6. After taking the cake out of the oven, place it on top of a wine bottle to allow it to cool all around. Let cool for about 2-3 hours, then run a knife along the edges of the pan and slide the cake out of the pan and cut the same way along the bottom to get it out, or if you used parchment paper simply peel it off. Place the cake bottom-side up on a plate, serve and enjoy! I stored mine in a cake stand with a lid to keep it fresh

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