Angel Food Cake

 

1 3/4 cups (350g) granulated sugar

1 cup + 2 tablespoons (133g) cake flour

Substitute for cake flour 

14 tablespoons (110g) flour + 2 Tablespoons (16g) cornstarch

1/4 teaspoon salt

12 large egg whites, room temperature (make sure absolutely no egg yolk mixes in)

1 1/2 teaspoons cream of tartar

1 1/2 teaspoons vanilla extract

1 tubular special baking pan for angel food cake

1. preheat oven to 325°F(165C°)

2. pulse sugar in a food processor until very fine. Remove 1 cup and leave the rest in the processor. Add cake flour and salt, and pulse until well mixed

3. in a bowl of a stand mixer with a whisk attachment, whip egg whites with cream of tartar on medium until both ingredients have incorporated well. Switch to medium high and slowly

add the pulverized sugar. Whip for 5-6 minutes until soft peaks form. Add vanilla extract

4. slowly sift the flour over the whipped egg whites in 3 additions. Gently fold in with a rubber spatula after every addition

5. pour mixture into cake ungreased cake pan. Smooth top. Bake for 40-45 minutes or until an inserted toothpick comes out clean

6. remove from oven, turn pan upside down (if your pan doesn't have little "feet", place pan upside down over a cooling rack) allow to cool 2-3 hours. To remove cake from pan, slowly run a knife around the sides and tap until the cake releases

Sprinkle with confectioners sugar if desired. Serve on its own, with berries, with fruit sauce or

whipped cream

This cake is very simple to make, but it is very important that you don't swap the ingredients and that you use a tubular cake pan