Angel Food Cake - Anna Olsen

By ctozzi

Ingredients

• 1 cup cake and pastry flour
• 1 cup granulated sugar
• 8 large egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/2 cup icing sugar, sifted
• 1/2 teaspoon vanilla extract
• whipped cream and berries, to serve

Details

Servings 12
Adapted from foodnetwork.ca

Preparation

Step 1

Preheat the oven to 325 F.

Sift the flour and granulated sugar twice and set aside.

Whip the egg whites with the cream of tartar and salt until foamy, then gradually add the icing sugar, whipping until the whites hold a medium peak when the beaters are lifted. Stir in the vanilla.

Add the flour to the whipped whites in 2 additions and using a whisk to fold in the flour evenly and easily. Scrape the batter into a 10-inch ungreased tube pan, spread it to level and bake the cake for 30-35 minutes, until it springs back when gently pressed (try not to open the oven before 25 minutes).

Add the flour to the whipped whites in 2 additions and using a whisk to fold in the flour evenly and easily. Scrape the batter into a 10-inch ungreased tube pan, spread it to level and bake the cake for 30-35 minutes, until it springs back when gently pressed (try not to open the oven before 25 minutes).

Serve the cake with whipped cream and berries, if you wish.

The cake will keep, well wrapped (not refrigerated) for up to 3 days.