Angel Food Cake
|Cream of tartar||1 1⁄2 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cake flour||1 Cup (16 tbs), sifted|
|Vanilla extract||1 1⁄2 Teaspoon|
Beat egg whites until foamy.
Add cream of tartar and salt; beat until soft peaks form.
Add sugar, 2 tablespoons at a time, beating until stiff peaks form.
Sprinkle flour over egg white mixture, 1/4 cup at a time; fold in carefully.
Fold in vanilla.
Pour batter into an ungreased 10 inch tube pan, spreading evenly.
Bake at 375° for 30 to 35 minutes or until cake springs back when lightly touched.
Invert pan; cool 40 minutes.
Loosen cake from sides of pan using a narrow metal spatula; remove from pan