Angel Food Cake

🥘 Ingredients

• cake flour 120 g
• granulated sugar 298 g
• egg whites 12 large
• salt ½ tsp
• vanilla 1 tsp
• cream of tartar 1 ½ tsp

1. 1

   Preheat the oven to 325°F. Don't grease or flour your angel food cake pan. A 10" round pan or an angel food loaf pan will fit this recipe well.
2. 2

   In a large bowl , whisk together the cake flour and 3/4 cup of the granulated sugar . Set aside.
3. 3

   In a large mixing bowl , combine the egg whites , salt , and vanilla . Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks.
4. 4

   Add the remaining sugar, 1/4 cup at a time, then gradually fold in the dry ingredients.
5. 5

   Spoon the batter into the pan, and bake the cake for 40 to 45 minutes , or until it's golden brown and the top springs back when lightly touched.
6. 6

   Remove the cake from the oven, and set it upside down with a bottle through its center cone to keep its top from flattening on the counter. Let the cake cool for 1 ½ hours . This cooling period sets the structure, and keeps the cake from collapsing.
7. 7

   Loosen the edges of the cake with a knife , and remove it from the pan.
8. 8

   Store the cake, covered, on the counter for up to a week. Freeze, well wrapped, for up to 3 months.