Angel Food Cake

🥘 Ingredients

• cake flour
  120 g
• cream of tartar
  1/2 tbsp
• egg whites
  12 large
• granulated sugar
  298 g
• salt
  1/2 tsp
• vanilla
  1 tsp

🍳 Cookware

• large bowl
• large mixing bowl
• knife

1. 1

   Preheat the oven to 325°F. Don't grease or flour your angel food cake pan. A 10" round pan or an angel food loaf pan will fit this recipe well.
2. 2

   In a large bowl , whisk together the cake flour and 3/4 cup of the granulated sugar . Set aside.

   cake flour: 120 g, granulated sugar: 298 g
3. 3

   In a large mixing bowl , combine the egg whites , salt , and vanilla . Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks.

   egg whites: 12 large, salt: 1/2 tsp, vanilla: 1 tsp, cream of tartar: 1/2 tbsp
4. 4

   Add the remaining sugar, 1/4 cup at a time, then gradually fold in the dry ingredients.
5. 5

   Spoon the batter into the pan, and bake the cake for 40 to ⏱️ 45 minutes , or until it's golden brown and the top springs back when lightly touched.
6. 6

   Remove the cake from the oven, and set it upside down with a bottle through its center cone to keep its top from flattening on the counter. Let the cake cool for ⏱️ 1.5 hours . This cooling period sets the structure, and keeps the cake from collapsing.
7. 7

   Loosen the edges of the cake with a knife , and remove it from the pan.
8. 8

   Store the cake, covered, on the counter for up to a week. Freeze, well wrapped, for up to 3 months.