Angel Food Cake

Recipe View 5 mins Preheat oven to 375°F (190°C). (5 minutes) Ensure a 10-inch tube pan is impeccably clean and completely dry. Do not grease the pan; this allows the cake to cling to the sides as it rises.

Recipe View 2 mins In a medium bowl, sift together the cake flour and 3/4 cup of the granulated sugar. Set aside. (2 minutes)

Recipe View 5 mins In a large bowl, using an electric mixer, whip the egg whites with vanilla extract, cream of tartar, and salt until medium-stiff peaks form. (5 minutes) Gradually add the remaining 3/4 cup of sugar, continuing to whip until stiff, glossy peaks form. The meringue should hold its shape without being dry.

Recipe View 5 mins Gently fold the sifted flour mixture into the meringue in three additions, being careful not to deflate the egg whites. (5 minutes) Use a spatula and a light hand, cutting down through the center and folding up from the bottom. Mix until just combined; do not overmix.

Recipe View 2 mins Pour the batter into the prepared tube pan, spreading it evenly. Gently cut through the batter with a knife to release any large air bubbles. (2 minutes)

Recipe View 45 mins Bake in the preheated oven for 40-45 minutes, or until the cake is golden brown and springs back when lightly touched. (45 minutes)

Recipe View 1 hrs Immediately invert the pan onto a wire rack or the neck of a bottle to allow the cake to cool completely upside down. (1 hour)

Recipe View 5 mins Once completely cool, loosen the edges of the cake with a thin knife or spatula. Invert onto a serving plate. (5 minutes)