Total Time
1hr
Prep 15 mins
Cook 45 mins

From Martha Stewart

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites and sugar on medium speed until foamy; add cream of tartar. Increase speed to high; beat egg whites until tripled in volume, stiff, and glossy.
  3. Transfer egg white mixture to a large bowl; fold in flour in three additions.
  4. Spoon batter into an unbuttered 10-inch angel-food-cake pan with a removable bottom. Run a knife through batter to pop air pockets.
  5. Bake until cake is golden in color and springs back when gently pressed, about 45 minutes.
  6. Invert pan onto a cooling rack or the neck of a bottle and allow cake to cool, at least 1 hour.
  7. To remove cake from pan, run a knife around sides and center tube of pan. Release cake from sides, and run a long knife along the bottom of the cake, freeing it from the tube.
  8. Serve with ice cream and hot-fudge sauce.