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Angel Food Cake

1 1/3 cups egg whites (takes approximately 10 large eggs) 
1 1/3 teaspoons cream of tartar 
1/4 teaspoon salt 
1 1/2 cups granulated sugar, put through sifter twice 
1 teaspoon vanilla 
1 cup cake flour, sifted before measuring 

Beat egg whites; add cream of tartar and salt when eggs are frothy. Continue beating until egg whites stand in peaks. Gradually beat in 1 cup of granulated sugar. Fold in vanilla. Sift the sifted and measured flour three more times; mix with remaining 1/2 cup of sugar. Fold flour mixture gently into batter until well incorporated.
Pour angel food cake batter into an ungreased 10-inch tube pan. Bake at 325 for 55 to 65 minutes. Remove from oven and invert pan (turn upside down, cake and all) until angel food cake is entirely cooled.

Makes one 10-inch Angel Food Cake.