Angel Food Cake

By carvalhohm2

Ingredients

• 3/4 Cup Superfine Granulated Sugar
• 1 cup Cake Flour
• 1 1/2 cups (12) Fresh or Pasteurized Egg Whites
• 1/4 teaspoon Salt
• 1 cup Granulated Sugar
• 1 1/2 teaspoons Cream Of tartar

Details

Adapted from woodlandbakeryblog.com

Preparation

Step 1

Preheat oven to 350 degrees F.

In a mixer bowl combine the salt and the egg whites and whip on medium speed until frothy and starting to gain volume.

Combine the 1 cup of sugar with the cream of tartar and slowly add to the whipping egg whites, continue whipping until you have achieved firm peaked meringue.

Fold the flour mixture into the meringue and then pour the entire batter into the UN GREASED Tube Pan, or if you are using the sheet pan to go onto make an Ice Cream Roll use a lightly greased pan with parchment paper lining.

Bake at 350 degrees for approximately 15-18 minutes for sheet pan and about 45- 55 minutes for the tube pan

This cake can be stored at room temperature for 1 week, but if you use the Whipped Cream recipe for decoration you must then refrigerate the cake.

This cake is great for making Ice Cream Cakes because it has no fat in the recipe, which means it is PERFECT for freezing, as it will NEVER GET HARD!