10 large eggs whites (about 1 1/2 cups) at room temp
1 tsp cream of tartar
2 tsp vanilla extract
Instructions
Adjust oven rack to lowset position; heat oven to 350F. Line the bottom of a 10-in. tube pan with removable bottom with non-stick foil, cutting to fit around the tube. Place back into pan.
Whisk together cake flour, 1/4 cup sugar, and the salt; transfer mixture to a sieve set over a small bowl.
In a large bowl, beat the egg whites with electric mixer on medium speed two minutes until frothy and well blended. Add the cream of tartar; increase speed to medium-high and beat until soft peaks start to form, about 3 minutes. While still beating, add the remaining 1 cup sugar in a slow stream; continue to beat until whites are very thick and hold firm peaks when beaters are lifted, about 3 minutes. Beat in vanilla.
Transfer mixture to a large, whide bowl. Sift 1/3 of the flour, fold in twice with a rubber spatula. Repeat twice with remaining flour, folding until incorporated. Scrape batter into pan and spread evenly. Run a knife through the batter to remove any air pockets.
Bake 35 min. or until top of cake springs back when pressed with fingertip, or skewer inserted into cake comes out clean. Immediately invert the pan onto a wire rack. Cool completely, upside down.
To loosen cake, run a knife aroun all sides of the pans. Lift cake out of pan by tube. Loosen cake from bottom; invert to unmold.
Originally Submitted
2/8/2009
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