Angel Cake With Cake Flour
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Cake flour||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
Beat egg whites (at room temperature) until foamy.
Add cream of tartar and salt; beat until soft peaks form.
Gradually add sugar, 2 tablespoons at a time, beating until stiff peaks form.
Sprinkle flour over egg white mixture, fold in carefully.
Gently fold in flavorings.
Pour batter into an ungreased 9-inch round cakepan.
Bake for 30 minutes or until a wooden pick inserted in center comes our clean.
Cool in pan 40 minutes.
Remove cake from pan, and cool completely.