1 cup sifted cake flour or sifted all-purpose flour
1-1/2 cups egg whites (11 or 12 large)
1-1/2 tsp. cream of tartar
1 tsp. vanilla
1 cup granulated sugar
1/4 tsp. salt
|
|
| ANGEL CAKE | |
| 1-1/2 cups sifted powdered sugar 1 cup sifted cake flour or sifted all-purpose flour 1-1/2 cups egg whites (11 or 12 large) 1-1/2 tsp. cream of tartar 1 tsp. vanilla 1 cup granulated sugar 1/4 tsp. salt |
|
| Sift together powdered sugar and cake or all-purpose flour; repeat sifting twice. In a large mixer bowl beat egg whites, cream of tartar, vanilla, and 1/4 tsp. salt at medium speed of electric mixer until soft peaks form. Gradually add granulated sugar, about 2 tbsp. at a time. Continue beating until stiff peaks form. Sift about 1/4 cup of the flour mixture over whites; fold in lightly by hand. If bowl is too full, transfer to a larger bowl. Repeat, folding in remaing flour mixture by fourths. Turn into an ungreased 10-in. tube pan. Bake on lowest rack in a 350 oven about 40 minutes or until done. Invert cake in pan; cool completely. Loosen cake from pan; remove. | |