Recipe: Angel Food Cake

Ingredients

Preheat the oven to 325°F (163°C) and adjust the oven rack to the lower middle position.
Pulse the granulated sugar in a food processor until fine, then set aside 1 cup.
Add the cake flour and salt to the remaining sugar in the processor and pulse until aerated.
In a large bowl, whip the egg whites and cream of tartar until foamy, then gradually add the reserved sugar and whip until soft peaks form.
Gently sift the flour mixture into the egg whites in three additions, folding carefully after each.
Pour the batter into an ungreased tube pan and smooth the top.
Bake for 40-45 minutes until a toothpick comes out clean, rotating the pan halfway through.
Cool the cake upside down on a wire rack for about 3 hours.
Run a knife around the edges to release the cake and tap the pan to help it come out.
Dust with confectioners’ sugar if desired and slice with a serrated knife.

Servings

10-12

Calories

120

Total fat

Total carbohydrates

28g

Total protein

Sodium

50mg

Cholesterol

0mg