Ingredients
- 12 Large (360g) Egg Whites
- 1/3 cup (85g) Warm Water
- 1 1/2 teaspoon Cream of Tartars
- 1 3/4 cup (392g) Granulated or Superfine Sugar
- 1/2 or 2 teaspoons vanilla extract Vanilla Bean
- 1/4 teaspoon Salt
- 1 cup (120g) Cake Flour
Preparation
Step 1
All ingredients must be at room temperature before beginning.
Preheat oven to 350°F.
If you do not have superfine sugar, place regular granulated sugar in the work bowl of a food processor and process to a finer grain.
Divide the sugar into 1 cup and ¾ cup. Combine the cake flour, salt and the ¾ cup of sugar in a bowl, sifted 2X and reserve.
In the bowl of the kitchen aid mixer with the whip attachment (or with a hand beater) beat the egg whites until frothy.
Add the cream of tartar and continue to beat on high speed until soft peak form.
Gradually start adding in the other 1 cup of sugar mixed with the vanilla bean seeds while whipping on high speed until very firm peaks are achieved when you lift the beaters. (If using vanilla extract you can add it now.)
Sift the flour mixture over top of the meringue and gently fold in with a large balloon whisk or a slotted skimmer. Add the flour in 3 - 4 additions.
Pour batter into un-greased tube pan and bake in preheated oven for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake upside down until completely cooled approximately 1½ hours, then run a spatula or think knife along the edges of the cake to loosen.
Notes:
Angel Food cake can be stored at room temperature for up to 1 week or frozen wrapped well for up to 2 months