Angel Food Sheet Cake

By golfrn9

Ingredients

• Vegetable oil cooking spray, for sheet and parchment
• 12 large egg whites, room temperature
• 1/2 tsp cream of tartar
• 1 1/4 c. superfine sugar
• 1 cup all-purpose flour
• Salt

Preparation

Step 1

1. Preheat oven to 350 degrees. Coat a 13x17 inch rimmed baking sheet wtih cooking spray, and line with parchment. Coat parchment with spray.
2. Whisk whites and cream of tartar wtih a mixer on medium speed until soft peaks form. Slowly add 3/4 c. sugar, and shisk until thick and glossy, about 3 mintues.
3. Sift remaining 1/2 c. sugar, the flour, and a pinch of salt over egg-white misture, andfold gently until just combined, being careful not to deflate whites. Spread batter evenly onto prepared baking sheet. Bake until golden and set, about 20 minutes.
4. Let cool completely iin sheeton a wire rack (Cake should pull away from sides easily.) Slide cake out from sheet, right side up; cut in half cross-wise to form two 8 1/2 x 13 inch pieces. Carefully remove parchment from cake.

Can be stored at room temperature, wrapped in plastcic, for up to 2 days.