Angel Food Cake
A classic, light-as-air cake made with fluffy egg whites and minimal ingredients. This heavenly dessert is fat-free and perfect on its own or topped with fresh berries and whipped cream.
Instructions
- 1
Preheat oven to 375°F (190°C). Ensure your 10-inch tube pan is completely clean and dry - any oil or residue could deflate the egg whites.
- 2
Sift together the flour and 3/4 cup of the sugar. Set aside.
- 3
In a large bowl, whip the egg whites along with vanilla, cream of tartar, and salt until medium stiff peaks form.
- 4
Gradually add the remaining 3/4 cup sugar while continuing to whip until stiff peaks form and the mixture reaches maximum volume.
- 5
Gently fold in the sifted flour mixture one-third at a time, being careful not to overmix and deflate the egg whites.
- 6
Pour the batter into the ungreased tube pan, spreading evenly.
- 7
Bake for 40-45 minutes, until the cake springs back when lightly touched.
- 8
Immediately invert the tube pan upside down, balancing it on the neck of a bottle to prevent compression while cooling.
- 9
When completely cool, run a knife around the edges of the pan and invert onto a serving plate.
- 10
**Cake Flour Substitute:** For each cup of cake flour, use 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch. Sift together 2-3 times for best results.