Ingredients
14
14 servings
- •1 cup cake flour
- •1.5 cups white sugar, divided
- •12 egg whites
- •1.5 teaspoons vanilla extract
- •1.5 teaspoons cream of tartar
- •0.5 teaspoon salt
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Clean and fully dry a 10-inch tube pan.
- Sift together flour, and 3/4 cup sugar, set aside.
- Whip egg whites, along with vanilla, cream of tartar, and salt, in a large bowl to medium stiff peaks. Gradually add remaining 3/4 cup sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, 1/3 at a time. Do not overmix. Put the batter into the tube pan.
- Bake in the preheated oven until the cake springs back when touched, 40 to 45 minutes.
- Balance the tube pan upside down on the top of a bottle to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
Nutritional Facts
Per 14 servings
- Calories: 136
- Carbohydrate: 30g
- Fat: 0g
- Fiber: 0g
- Protein: 4g
- Sugar: 22g
Related Recipes
Homemade Angel Food Cake
Syd's Angel Food Cake
Two Part Angel Cake
Chocolate Angel Food Cake I
Angel Food Cake II
Honey Angel Food Cake
Mock Angel Food Cake
Cherry Angel Food Cake
Angel Food Cake In A Springform Pan
Chocolate Angel Food Cake II
Angel Icing
