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Angel Food Cake

Angel Food Cake

There's a reason angel food cake is a favorite dessert -- it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.

Everyday Food, January 2008 http://www.marthastewart.com/341215/angel-food-cake
3.29592
Rated
65.9184100(100)100
  • Prep Time 30 minutes
  • Total Time 1 hour 10 minutes plus cooling
  • Yield Serves 8

Ingredients

    • 1 cup cake flour (spooned and leveled)
    • 1/4 teaspoon salt
    • 12 large egg whites, room temperature
    • 1 teaspoon cream of tartar
    • 1 1/4 cups sugar
    • 2 teaspoons pure vanilla extract
    • Berries and Cream (http://www.marthastewart.com/256614/berries-and-cream), for serving

Directions

  1. Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
  2. Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
  3. Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

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