Angel Food CakeSubmitted by: RITA67
1 cup cake flour (not self-rising)
1 1/2 cups superfine sugar, separated into two servings of 3/4 cup each
1 3/4 cups large egg whites (about 10-12), super fresh and room temp
1 tbsp warm water
1/2 tsp salt
1 tsp cream o' tartar
1 1/2 tsp quality vanilla extract
Sift flour and 3/4 c of the superfine sugar together 4 times onto wax paper. Set aside.
In a double-boiler, gently warm egg whites and warm water over simmering water until just slightly warm.
Using electric mixer fitted with the wisk attachment, beat egg whites and water on low speed until foamy.
Add salt, cream of tartar and vanilla.
Beat on medium-high speed until soft peaks form, 2-3 minutes.
While beating, mix in the remaining 3/4 c of sugar 1 tbsp at a time.
Beat on high speed until the peaks are stiff and the mixture is glossy. You'll know yer peaks are stiff if they stand straight up when you remove the wisk.
Sift a bit of the flour/sugar mixture in a thin layer over the egg whites, and using a rubber spatula gently fold it in.
Repeat step 9 3-4 more times.
Gently place the batter in an ungreased, 10-inch angel food pan.
Run a knife through the batter once or twice to pop any air bubbles.
Smooth the top even.
Bake until cake is golden brown and springy when you poke the top, 30-40 minutes.
Invert pan onto a wine bottle or onto its legs and cool at least an hour.
Run a knife around the edges to loosen and invert onto a cooling rack
Number of Servings: 12
Recipe submitted by SparkPeople user RITA67.