This is a classic angel food cake recipe that is light and tastes great by itself!
Ingredients
- cake flour: 1 cup
- ½ cups white sugar: 1 piece (divided)
- egg whites: 12 piece
- ½ teaspoons vanilla extract: 1 piece
- ½ teaspoons cream of tartar: 1 piece
- salt: 0.5 tsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 375 degrees F (190 degrees C). Clean and fully dry a 10-inch tube pan.
-
Sift together flour, and 3/4 cup sugar, set aside.
-
Whip egg whites, along with vanilla, cream of tartar, and salt, in a large bowl to medium stiff peaks. Gradually add remaining 3/4 cup sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, 1/3 at a time. Do not overmix. Put the batter into the tube pan.
-
Bake in the preheated oven until the cake springs back when touched, 40 to 45 minutes.
-
Balance the tube pan upside down on the top of a bottle to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
