Vanilla Glaze Angel Food Cake

-12 Large Egg Whites (About 1 2/3 Cups)
-1 Cup Cake Flour
-1 1/2 Cups Sugar, Divided
-2 Teaspoons Vanilla Extract, Divided
-1/2 Teaspoon Cream Of Tartar
-1/4 Teaspoon Salt
-2 Cups Confectioners' Sugar
-4 Tablespoons Fat Free/Skim Milk

Place egg whites in a large bowl and let stand at room temperature for 30 minutes. As they stand, preheat the oven to 325. In a separate bowl, mix the flour and 3/4 cup of sugar until blended. Add 1 teaspoon of extract, cream of tartar, and salt to the egg whites. Beat at medium speed until soft peaks are forming. Gradually add the remaining sugar (1 tablespoon at a time) and beat on high after each addition until sugar is dissolved. Continue until soft glossy peaks are forming. Gradually fold in the flour mixture in, about 1/2 cup at a time. Gently transfer the batter to an ungreased 10" tube pan and cut through the batter with a knife to remove the air pockets. Bake on lowest oven rack for 45-55 minutes or until the top springs back when lightly touched. Immediately invert and let cool in the pan (about 1 1/2 hours). Run a knife around the sides and center tube of the pan and remove the cake to a serving plate. In a bowl, mix the confectioners' sugar, remaining extract, and milk. Spread over the cake, allowing some to drip down the sides.

Serving Size: 16 Slices

Number of Servings: 16

Recipe submitted by SparkPeople user JENIJ0810.