Angel Food Cake
the Editors of Publications International, Ltd.
Angel Food Cake
Yield
Makes 1 (10-inch) tube cake
Ingredients
| 1-1/4 | cups cake flour, sifted |
| 1-1/3 | cups plus 1/2 cup sugar, divided |
| 12 | egg whites |
| 1-1/4 | teaspoons cream of tartar |
| 1/4 | teaspoon salt (optional) |
| 1-1/2 | teaspoons vanilla |
| Fresh strawberries for garnish (optional) |
Preparation
- Preheat oven to 350°F. Sift together flour and 1/2 cup sugar two times.
- Beat egg whites with cream of tartar, salt, if desired, and vanilla in large bowl with electric mixer at high speed until stiff peaks form.
- Gradually add remaining 1-1/3 cups sugar, beating well after each addition. Fold in flour mixture. Pour into ungreased 10-inch tube pan.
- Bake 35 to 40 minutes or until cake springs back when lightly touched.
- Invert pan; place on top of clean empty bottle. Allow cake to cool completely in pan before removing from pan. Serve with strawberries, if desired.
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