Angel Food Cake

By amybites

213 calories, 0.2g fat, 0g saturated fat, 6.9g protein, 45.3g carbohydrates, 0.3g fiber

Ingredients

• 1 cup cake flour (not self-rising)
• 1/4 salt
• 12 large egg whites, room temperature
• 1 teaspoon cream of tartar
• 1 1/4 cups sugar
• 2 teaspoons vanilla extract
• Whipped cream, for serving

Preparation

Step 1

Preheat oven to 350ºF. Sift together flour and salt into a small bowl. With an electric mixer, beat egg whites on medium-high speed until foamy. Add cream of tartar; beat until soft peaks form. With mixer running, gradually add sugar; continue beating until stiff peaks form. Add vanilla, beat to combine.

Gently transfer egg white mixture to a large wide bowl. In four batches, using a fine-mesh sieve, sift flour mixture over egg white mixture. While turning the bowl, use a flexible spatula to fold the mixture in a J motion, cutting down the center and coming up the sides.

Gently spoon batter into an ungreased 10-inch tube pan; smooth top. Run a small spatula or knife through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes.

Invert pan onto its legs (or onto a wire rack); let cool completely in pan, about 1 hour. Run a knife around edge of cake to loosen from pan and unmold onto rack.

CHOCOLATE VARIATION: Replace 1/4 cup cake flour with 1/4 cup cocoa powder; reduce vanilla to 1 teaspoon.

BERRY SAUCE: To create a fast flourish for angel food cake, make a colorful sauce: Combine 10 ounces frozen raspberries and 1/2 cup sugar in a saucepan; bring to a simmer and cook, stirring occasionally, until berries have broken down and mixture has thickened, about 10 minutes.