Prep 20 mins
Cook 35 mins
Light and fluffy.You can make Chocolate Angel Food Cake, by sifting in 1/4 cup cocoa with the flour.
- 12 egg whites
- 1 1⁄2 teaspoons cream of tartar
- 1⁄4 teaspoon salt
- 1 1⁄2 cups sugar
- 1 cup sifted cake flour
- 1 1⁄2 teaspoons vanilla extract
- Beat egg whites (at room temp) until foamy. Add cream of tartar and salt; beat until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle flour over egg mixture, 1/4 cup at a time, fold in carefully. Fold in vanilla.
- Pour batter into an UNGREASED 10 inch tube pan, spreading evenly. Bake at 375F for 30 to 35 minutes or until cake springs back when lightly touched. Invert pan over a bottle, cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; remove from pan.