Angel Food Cake
|Cake flour||1 Cup (16 tbs), sifted|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Egg white||1 1⁄2 Cup (24 tbs)|
|Cream of tartar||2 Teaspoon|
|Vanilla extract/Almond extract||1 1⁄2 Teaspoon|
Preheat oven to 375°.
Sift together flour and 1/2 cup of the sugar; sift again and set aside.
In a large bowl, beat egg whites with an electric mixer until frothy
Add salt and cream of tartar and continue beating until soft peaks form.
Add the remaining 3/4 cup sugar, 2 tablespoons at a time, beating well after each addition; continue beating until stiff peaks form.
With a rubber spatula, fold in vanilla.
Sprinkle flour mixture, about 1/4 cup at a time, over stiff whites, each time gently folding in just until blended.
Pour batter into an ungreased 10-inch tube pan and gently smooth top.
Slide rubber spatula into batter and run it around pan to eliminate large air bubbles.
Bake for 30 to 35 minutes or until crust looks golden and top springs back when gently touched.
Remove pan from oven and immediately turn upside down over a funnel or soda pop bottle.