Angel Food Cake
- 1½ cups powdered sugar
- 1 cup minus 2 tbsp flour + 2 tbsp corn starch
- 12 egg whites
- 1½ tsp cream of tartar
- 1 cup granulated sugar
- 1½ tsp vanilla
- ¼ teaspoon salt
- Heat oven to 375* with rack in lowest position
- Mix powdered sugar and flour/corn starch mixture and set aside.
- Beat egg whites and cream of tartar until foamy.
- Beat in granulated sugar 2 tbsp at a time adding vanilla and salt at the end.
- Continue beating until stiff and glossy meringue forms.
- Sprinkle the sugar/flour mixture ¼ cup at a time over meringue. Fold in just until the sugar/flour mixture disappears.
- Pour batter into an UNgreased angle food cake pan, running a knife through to release any air pockets.
- Bake 30-35 minutes or until the cracks feel dry.
- Immediately turn pan upside-down over a heat proof bottle (I use a glass coke or rootbeer bottle). Let cool, hanging, for 2 hours.
Recipe by REASONS TO SKIP THE HOUSEWORK at https://www.reasonstoskipthehousework.com/angel-food-cake/
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