Angel Food Cake
This is a simple Angel Food Cake that is delicious alone or topped with strawberries and whipped cream!
Ingredients
- 1 Cup Cake Flour
- 1 ½ Cups sugar, divided
- 12 Egg whites
- 1 ½ Tsp Vanilla
- ½ Tsp Sea Salt
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Clean and fully dry a 10-inch tube pan. I use a bundt pan and it works great.
- 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.
Notes
If you don't have cake flour you can make it by replacing TBSP of the all purpose flour with 2 TBSP of corn starch!