This is the basic angel food cake your Mama made and you probably loved. Yes, there are variations but there's something about the basic cake that is very inviting and a great company favorite.
- 8 egg whites (to 1 cup)
- 1 tsp cream of tartar
- 1 c superfine sugar *
- 3/4 c cake flour
- 1/4 tsp salt
- 3/4 tsp clear vanilla extract
- Preheat your oven to 350 degrees.
- Sift the flour and salt together FOUR TIMES (don't cheat!)
- Beat the whites on low until they're foamy and add in the tartar, raising the speed until you get soft peaks (not stiff).
- Very gently fold in the flour to the egg white.
- Spoon very gently into an UNSPRAYED spring pan or another tall vessel.
- Place on the lowest rack for 40-50 minutes, if it becomes dark, cover with paper to prevent over-browning.
- Once done, turn it upside down onto a rack (I always have parchment waiting underneath to avoid grid marks) and leave it for at least four hours.
- If it doesn't release in that position, tilt-up and carefully knife around the ring.
- If you're a diabetic, just use a substitute. I would avoid those that have an after-taste though.