Angel Food Cake
1 1/2 cups sifted all-purpose flour
1 3/4 cups + 2 tablespoons granulated sugar
12 egg whites
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
About 10 - 12 servings.
Step 1Preheat oven to 325ºF. Sift flour with 3/4 cup sugar 3 times; set aside.
Step 2In large bowl, beat egg whites and salt with electric mixer until foamy; add cream of tartar and beat until soft peak form. Gradually beat in 1 cup sugar, sprinkling 1/4 at a time and beating well after each addition, until soft peaks form. With a large rubber spatula, gently fold in vanilla. Gently fold in flour mixture 1/4 at a time over egg whites with an over and under motion after each addition. Fold additional 10 strokes after last addition until flour is well blended. Gently transfer batter to ungreased pan. With spatula or knife, cut through batter gently.
Step 3Bake on lower oven rack 55-60 minutes or until top is browned and cake tester comes out clean. Invert pan on counter to cool cake thoroughly (about 2 hours).
Step 4Meanwhile, combine strawberries with remaining 2 tablespoons sugar; let stand at room temperature. Loosen cake from pan with spatula; remove from pan. Spoon strawberry mixture and whipped cream over cake to serve.
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