AuthorDawn NoltCategoryCakes & Frostings, Desserts & ToppingsDifficultyIntermediateAngel food cake is light and airy and great served with berries and whipped topping. Cut into cubes, it can be transformed into a delicious dessert with little effort.
Sift flour, 1 cup sugar, cream of tartar and salt together.
Beat egg whites until stiff; continue beating while gradually adding 1/2 cup of sugar. Beat to stiff peaks.
Use a wire whisk to whisk dry sifted ingredients into egg whites. Add vanilla. Whisk just until mixed. Gently pour into ungreased 10" tube pan. With a knife, cut gently through batter to remove air bubbles.
Bake at 350 F. for 40-45 minutes, or until the top is golden brown and dry. Remove from oven and invert on a funnel or bottle to cool.
Ingredients
Directions
Sift flour, 1 cup sugar, cream of tartar and salt together.
Beat egg whites until stiff; continue beating while gradually adding 1/2 cup of sugar. Beat to stiff peaks.
Use a wire whisk to whisk dry sifted ingredients into egg whites. Add vanilla. Whisk just until mixed. Gently pour into ungreased 10" tube pan. With a knife, cut gently through batter to remove air bubbles.
Bake at 350 F. for 40-45 minutes, or until the top is golden brown and dry. Remove from oven and invert on a funnel or bottle to cool.