Angel Cake

1. 1

   Sift flour with the first 3/4 cup of sugar 2 times; set aside. Beat egg whites until foamy; add cream of tartar, vanilla and salt.

2. 2

   Continue beating until stiff enough to form soft peaks but still moist and glossy.

3. 3

   Add remaining 3/4 cup of sugar, 2 tablespoons at a time, continuing to beat until egg whites hold stiff peaks.

4. 4

   Sift about 1/4 of the flour mixture over whites; fold in.

5. 5

   Repeat, folding in remaining flour by fourths.

6. 6

   Bake in ungreased 10-inch tube pan at 375u00b0 for 35 to 40 minutes or until done.

7. 7

   Invert cake in pan.

8. 8

   Cool thoroughly.

* Per serving · 4 servings · Values may vary.

No additional tips available.