ANGEL FOOD CAKE

ANGEL FOOD CAKE
HANDS-ON TIME 50 minutes
BAKE 40 minutes at 350°F
COOL 2 hours

Makes 12 servings (1 slice each).
EACH SERVING 172 cal., 0 g fat, 0 mg chol., 51 mg sodium, 39 g carb.,
0 g fiber, 29 g sugars, 4 g pro.

1½ cups powdered sugar, sifted
1 cup cake flour or all-purpose flour, sifted
1½ cups egg whites (10 to 12 large), room temperature
1½ tsp. cream of tartar
1 tsp. vanilla
1 cup granulated sugar
1 recipe Powdered Sugar Icing, (optional) click here for recipe

• 1 Sift powdered sugar and flour together three times.
• 2 Adjust baking rack to lowest position in oven. Preheat oven to
  350°F. In an extra-large bowl combine egg whites, cream of
  tartar, and vanilla. Beat with a mixer on medium until soft peaks
  form (tips curl). Gradually add granulated sugar, 2 Tbsp. at a time,
  beating until stiff peaks form (tips stand straight) (photo, below).
• 3 Sift one-fourth of the flour mixture over beaten egg whites;
  fold in gently. Repeat, folding in remaining flour mixture by fourths.
  Gently transfer to an ungreased angel food cake pan. Gently cut
  through batter with a thin metal spatula or table knife to remove
  any large air pockets.

• 4 Bake on lowest rack 40 to 45 minutes or until top springs back
  when lightly touched. Immediately invert cake; cool in pan. Loosen
  cake from pan; remove cake and place on a plate. If desired, spoon Powdered Sugar Icing over top.
  
  When making angel food cake, beating air into egg whites is crucial for volume and texture. Even a tiny bit of egg yolk in the whites or greasy residue on your beaters will prevent the egg whites from performing. Wash your equipment well.
  
• ANGEL FOOD CAKE PAN

This special pan is also called a 10-inch tube pan. It may have a removable bottom.
Many have small “feet” on the pan top to allow for airflow to cool the cake when
inverted. No feet? Invert the pan onto a sturdy narrow-neck bottle or a wire rack.
Once egg white mixture reaches soft peaks,
continue beating while adding sugar a little at a
time. Beat until stiff peaks form. Do not overbeat.
To eliminate large air pockets or bubbles, gently cut
through the batter in the pan with a thin metal
spatula or table knife.