Angel Cake


  • 1 1/2 cups cake flour
  • 1/3 cup granulated sugar
  • 12 large egg whites (1 3/4 cup), at room temperature
  • 1 1/2 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1 1/4 cup granulated sugar
  • 1 tsp. vanilla extract

1 Preheat oven to 375°F.

2 Sift together, at least three times, cake flour and 1/3 cup sugar.

3 In a large mixing bowl, whisk the egg whites until just frothy. Sprinkle the cream of tartar and salt over the froth and continue whisking until soft peaks form. Start to sprinkle in the sugar, 1 tablespoon at a time, as the mixer (you or a Kitchen Aid) continues whisking. Stop whisking when all the sugar has been incorporated, is mostly dissolved, and egg whites form stiff peaks.

4 Sift or sprinkle the flour/sugar mixture over the egg whites, about 4 tablespoons at a time, and fold in gently using a clean spatula. Sprinkle the vanilla extract in 1/2 tsp. increments between additions of flour.

5 Spoon into a 10 by 4 in., two-piece tube pan or angel food cake pan. Bake for 35 minutes at 375°. Turn the oven off and allow cake to continue browning for about 5 to 8 minutes more. Cool, inverted, until completely cool, 2 to 3 hours.

6 When cool, slide a thin knife between the cake and the pan to dislodge. Slice with a serrated knife. You'll need to wipe the knife clean about every third slice to keep it from tugging and pulling the cake.

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