Angel Food Cake 1 Cup all-purpose flour Plus 2 TB cornstarch if above 5,000 feet ¾ Cup sugar ¼ teaspoon salt 1 ½ Cups egg whites (carton is fine) 1 1/2 teaspoon Cream of Tartar 2 teaspoon Vanilla ¾ Cup more Sugar
Place the oven rack into its lowest position. Preheat oven to 350 degrees. In a blender or food processor put in ¾ cup sugar and blend until sugar is a fine and powdery texture. Whisk together the flour, cornstarch, salt and the blended ¾ cup of sugar. Set aside. Add the other ¾ cup sugar into the blender until sugar is fine texture.
In a large clean, grease free mixing bowl, with a whisk attachment on you mixer, mix together the egg whites, and cream of tartar until foamy. Whisk on high speed until slightly thickened. Slowly add the other blended ¾ cup sugar gradually 1 tablespoon at a time. Add the vanilla and continue beating to stiff peaks. Remove bowl from mixer. Put ¼ cup of the flour/sugar mixture in a fine screen strainer and sift over the beaten egg whites. With a rubber spatula fold in the sifted flour/sugar mixture just fold twice and then add another ¼ cup and fold twice continue with additional flour sugar/flour until all flour/sugar is incorporated.
Spoon the batter into an UN-greased 10-12” angel food cake pan, needs to have a removable bottom. Gently tap the pan on the counter to settle the batter and remove any large air bubbles. Bake the cake until it is a deep golden brown and toothpick inserted into center comes out clean and cracks appear dry, about 45 to 50 minutes. Remove the cake from the oven and turn it upside down onto the neck of a heatproof bottle. (I use a small Coke bottle). Let it stay upside down as it cools, about 2-3 hours.
Remove the cake from the pan by running a thin knife around the edges of the pan and turning the cake out onto a plate. Because you can’t grease the pan there will be some cake stuck to the side of the pan. Cut the cake with a serrated knife.
** Gluten Free Substitute the flour with ¾ Cup Gluten Free Flour mix and ¼ Cup cornstarch. No need to add xanthan gum.
Any question please call me Jan Olpin 801-455-8723