1 1/2 cups egg whites (11 to 12 large eggs)
1 1/2 cups confectioners sugar
1 cup cake flour
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon vanilla
Let egg whites stand in bowl of a standing electric mixer (see cooks’ note) at room temperature about 1 hour before making cake. (They should be about 60°F, slightly below room temperature.)
Set oven rack in lower third of oven and preheat oven to 350°F.
Sift together confectioners sugar, flour, and salt onto a sheet of wax paper using a fine sieve.
Beat whites in mixer until frothy. Add cream of tartar and beat at medium speed until they form soft peaks. Add granulated sugar gradually, beating, and continue beating just until whites are thickened and form soft, droopy peaks. Beat in vanilla.
Sprinkle one fourth of sifted dry ingredients over whites and fold in with a rubber spatula gently but thoroughly. Fold in remaining dry ingredients, one third at a time.
Gently pour batter evenly into ungreased tube pan (or about 30 paper lined muffin cups) and bake until top is light golden, cake retracts a bit from pan and springs back when touched lightly, and the cracks are NOT sticky, 40 to 45 minutes for the full sized pan, or 15-20 minutes for the mini cakes. If using a ring pan, invert pan onto neck of an empty wine bottle or a large metal funnel and cool cake completely.
Its really important not to try and remove the cake while its still hot. Even trying to remove the mini cakes from their papers is a bad idea until they’re fully cooled. Then it will be really easy to remove them from their papers, or remove the cake from the pan.
You can garnish your angel food cake however you like. My dad likes frosting, but you could use whipped cream and fresh berries, which is how I would typically dress my angel food cake, since its so delicious.
Originally Submitted
7/9/2008
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