Angel Food Cake
(from Bethany’s recipe box)
Serves 10 to 12
Do not use all-purpose flour. Our tasters unflatteringly compared a cake made with it to Wonder Bread. If your angel food cake pan does not have a removable bottom, line the bottom of the pan with parchment paper. In either case, do not grease the pan (or the paper).
Source: Cook's Country August/September 2009
Categories: Desserts
Ingredients
- 1 cup plus 2 tablespoons cake flour (4 1/2 ounces) (see note)
- 1/4 teaspoon salt
- 1 3/4 cups granulated sugar (12 1/4 ounces)
- 12 large egg whites
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
Directions
-
PROCESS SUGAR Adjust oven rack to lower-middle position and preheat oven to 325 degrees. Whisk flour and salt in bowl. Process sugar in food processor until fine and powdery, about 1 minute. Reserve half of sugar in small bowl. Add flour mixture to food processor with remaining sugar and process until aerated, about 1 minute.
-
BEAT WHITES With electric mixer on medium-low speed, beat egg whites and cream of tartar until frothy, about 1 minute. Increase speed to medium-high. With motor running, slowly add reserved sugar and beat until soft peaks form, about 6 minutes. Add vanilla and mix until incorporated.
-
SIFT AND FOLD Sift flour mixture over egg whites in 3 additions, folding gently with rubber spatula after each addition until incorporated. Scrape mixture into 12-cup ungreased tube pan.
-
BAKE Bake until toothpick inserted into center comes out clean and cracks in cake appear dry, 40 to 45 minutes. Cool, inverted, to room temperature, about 3 hours. To unmold, run knife along interior of pan. Turn out onto platter. Serve.