Angel Food Cake
First, before I type in the recipe, there are two things you need to know about "sponge cakes": DO
NOT OVERBEAT the egg whites -- they need to be beaten until they hold a peak but are still glossy;
second, you turn them upside down (over a funnel or soda pop bottle if your form doesn't have
ridges). Also, Do not over mix, just fold in gently. So here's one that works...it's from my OLD
Sunset Basic Cooking book, page 180:
Angel Food Cake
1 cup sifted cake flour 1-1/4 cups sugar 1-1/2 cups (about 12) eggs whites
1/2 tsp. salt 2 teaspoons cream of tartar 1-1/2 teaspoons vanilla or almond extract
Preheat oven to 375 degrees F. Sift together flour and 1/2 cup of the sugar; sift again and set
aside. In a large bowl, beat egg whites with mixer until frothy. Add salt and cream of tartar and
continue beating until soft peaks form. Add the remaining 3/4 cup sugar, 2 tablespoons at a time,
beating well after each addition; continue beating until stiff peaks form (do not overbeat). With a
spatula, fold in vanilla. Sprinkle flour mixture, about 1/4 cup at a time. over stiff whites, each
time gently folding in just until blended. Pour batter into an ungreased 10-8 inch tube pan and
gently smooth top. Slide rubber spatula into batter and run it around pan to eliminate large air
bubbles. Bake for 30 to 35 minutes or until crust looks golden and springs back when gently touched.
Remove pan from oven, and immediately turn upside down (this prevents cake from shrinking and
falling). Leave cake in this position until completely cooled. Remove from pan if desired.
Makes about 12 servings.
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