Angel Food Cake Recipe:

Ingredients:

1 cup Cake flour

¾ cups super fine Sugar

¼ cup Egg whites

½ tsp (teaspoon) Salt

1 ¼ tsp Cream of tartar

1 ½ tsp Vanilla extract

Tools needed:

Sifter

Electric mixer

Teaspoons, spoons, and cups

Baking pan

Rubber spatula

Bowls

Procedure:

 Add the flour and half the sugar to the bowl of a food processor and whiz, whiz, whiz. You’ll want
them mixed and all fluffed up. Afterwards give them a quick sift into a bowl and set aside. If you
don’t want to use a food processor you can just sift the ingredients 5 or 6 times. Separate the egg
whites into a small bowl transferring each egg white into a measuring up or bowl. Try not to crack
the eggs right into the bowl because a piece of shell, bad egg or broken yolk can make things
unpleasant to say the least. Add the egg whites, cream of tartar, salt, and vanilla into the bowl of
your stand mixer fitted with a whisk attachment. Mix on low then increase speed to medium-high.
Once the eggs are frothy begin slowly adding in the remaining sugar a tablespoon at a time while the
mixer is running. Don’t rush this step as it’s the key to a thick marshmallow meringue. You should
scrape the bowl down once or twice during this step to achieve a uniform meringue with no pools of
runny stuff at the bottom. Run the mixer until you have stiff peaks that hold their shape and have a
thick texture. Fold the dry mixture to the meringue a quarter cup at a time.  Gently fold until the all
the dry mixture has been incorporated. Use the spatula to cut through the middle then swoop up
along the edge, turn the bowl and repeat. Transfer the batter to the angel food pan and run a knife
or skewer through to help break up any larger air bubbles. Transfer to the oven and bake for 35-40
minutes at 350F The cake is done when golden in colour and a skewer inserted in the middle comes
out clean.  After baking invert onto the counter to cool for an hour. The cake cools upside down in
the pan, so it retains its super-fluffy texture. Once cool, run a knife along the inner and outer edge
then lift the cake from the pan and run a knife along the bottom. Invert cake onto a cake plate and
dust with powdered sugar. Serve alone or with whipped cream and fruit and enjoy!