Description
Classic angel food cake, light and tastes great by itself!
Ingredients
- 1 cup cake flour
- 1 ½ cups white sugar
- 12 egg whites
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons cream of tartar
- ½ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour
- and 3/4 cup of the sugar
- set aside.
- In a large bowl
- whip the egg whites along with the vanilla
- cream of tartar and salt
- to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume
- fold in the sifted ingredients gradually
- one third at a time. Do not overmix. Put the batter into the tube pan.
- Bake for 40 to 45 minutes in the preheated oven
- until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle
- to prevent decompression while cooling. When cool
- run a knife around the edge of the pan and invert onto a plate.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 14