* Angel Food Cake *
12 egg whites
1 cup cake flour, sifted or stirred before measuring
1 cup sugar, divided
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1-1/4 teaspoon vanilla extract
Preheat oven to 350 degrees F.
With a wire whisk, combine the flour and 1/2 cup of sugar in small bowl. Set
aside. In a stand mixing bowl or regular bowl, beat the egg whites until foamy.
Add the cream of tartar and salt. Continue beating until soft peaks form. Add
1/2 cup sugar and beat until firm peaks form. Sprinkle flour mixture over egg
mixture. With a rubber spatula, in the figure eight fashion, carefully stir.
Only stir until just mixed. Scoop batter into UN-GREASED angel food cake pan.
Bake for 40 to 45 minutes. Top will be lightly browned.
Cool completely inverted on legs of pan or on glass bottle inserted into whole
in pan.
Store cake in airtight container. Cake may be frozen for 3 months if kept in
airtight container or storage bag.
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