Angel Food Cake

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

• 1 cup superfine sugar, divided into 3/4 cup and 1/4 cup portions
• 1 cup sifted cake flour
• 12 large egg whites, at room temperature
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract

Preparation:

• Preheat oven to 375 degrees F.
• In a medium bowl whisk together ¾ cup sugar and the flour. Set aside.
• In a large bowl, use an electric mixer on medium speed to beat the egg whites until they are thick and foamy.
• Add cream of tartar, salt, and vanilla. Set electric mixer to high speed, and beat until soft peaks form.
• Sprinkle the remaining sugar gradually over the top of the batter while continuing to beat. Continue to beat until stiff and glossy. Do not overbeat.
• Gently and quickly fold the flour mixture into the egg white mixture, using a rubber spatula or slotted spoon.
• Pour the batter into an ungreased 10-inch tube pan with removable sides.
• With a knife to cut through the batter to eliminate any air pockets.
• Bake for 30 to 35 minutes, or until a tester inserted the center comes out clean.
• Invert the cake over a funnel, or narrow bottle to cool.
• Run a long, thin knife around the side of the cake to release the sides of the pan.