For the Cake:
12 large egg whites, room temperature
1 teaspoon fresh lemon juice
1/4 teaspoon Celtic sea salt
1 1/4 teaspoons cream of tartar
1 tablespoon pure vanilla extract
3/4 cup maple or coconut sugar
1 cup arrowroot flour (the arrowroot flour prices over at Thrive Market are the best I’ve seen anywhere!)
For the whipped topping:
1 1/2 cups heavy cream, whipped (or whipped coconut cream for Paleo), optional
1 pint berries (optional)
Adapted from the fabulous cookbook Flourless.
Find it online: https://deliciouslyorganic.net/angel-food-cake-grain-free-paleo/