Angel Food Cake
A light, airy cake made from whipped room-temperature egg whites, baked in an ungreased tube pan and cooled upside down the moment it comes out of the oven - cooling it upright would collapse the cake under its own weight, which is what most quick versions forget.
⏱ 55 min🍽 10 servings
dessertvegetarianbaking
Ingredients
- •1 cup flour
- •1 1/2 cups sugar
- •12 egg whites, room temperature
- •1 tsp cream of tartar
- •1 tsp vanilla extract
Steps
- 1.Preheat oven to 350°F.
- 2.Beat the room-temperature egg whites with cream of tartar until soft peaks form, then gradually add the sugar and vanilla, beating to stiff peaks.
- 3.Sift the flour over the egg whites in small additions, gently folding after each - folding gently in stages is what keeps the batter from deflating.
- 4.Pour into an ungreased tube pan and bake for 35-40 minutes until golden and springy.
- 5.Immediately invert the pan onto a cooling rack and let cool completely upside down before removing - cooling it upright would collapse the cake under its own weight.