Angel Food Cake
Adapted from Better Homes and Gardens
12 Servings
Ingredients:
1 1/2 cups egg whites (10-12 large)
1 1/2 cups sifted powdered sugar
1 cup sifted cake flour
1 1/2 tsp cream of tartar
1 tsp vanilla
1 cup granulated sugar
Directions:
- In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flout together 3 times; set aside.
- Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand up straight).
- Sift about one-fourth of the flour mixture over beaten egg whites, fold in gently. Repeat, folding in remaining flour mixture by fourths. Pour into an uncreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
- Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.
Chocolate Angel Food Cake:
Prepare as above, except sift 1/4 cup unsweetened cocoa powder with the flour-powdered sugar mixture.
