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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