Angel Food Cake
Ingredients
- 1 cup (130 g) cake & pastry flour
- 1 cup (200 g) granulated sugar
- 8 large egg whites, room temperature
- 1/2 tsp cream of tartar
- 1/8 tsp salt
- 1/2 cup (65 g) icing sugar, sifted
- 1/2 tsp vanilla extract
- whipped cream and berries, to serve
The cake will keep, well wrapped (not refrigerated) for up to 3 days.
Step by Step Instructions
Step 1
Preheat the oven to 325 °F (160 °C).
Step 2
Sift the flour and granulated sugar twice and set aside.
Step 3
Whip the egg whites with the cream of tartar and salt until foamy, then gradually add the icing sugar, whipping until the whites hold a medium peak when the beaters are lifted. Stir in the vanilla.
Step 4
Add the flour to the whipped whites in 2 additions and using a whisk to fold in the flour evenly and easily. Scrape the batter into a 10-inch (25 cm) ungreased tube pan, spread it to level and bake the cake for 30-35 minutes, until it springs back when gently pressed (try not to open the oven before 25 minutes).
Step 4
Turn the cake pan upside down to cool the cake, and do not remove the cake from the pan until completely cooled. To remove, run a palette knife carefully around the outside of the cake, and very gently around the inner tube, invert the pan and tap it on the counter until it comes out.
Step 5
Serve the cake with whipped cream and berries, if you wish.
