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1
Preheat oven to 350F.
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2
Sift together flour and salt into a small bowl.
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3
With an electric mixer, beat egg whites on medium-high speed until foamy.
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4
Add cream of tartar; beat until soft peaks form.
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5
With mixer running, gradually add sugar; continue beating until stiff peaks form.
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6
Add vanilla; beat to combine.
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7
Gently transfer egg white mixture to a large wide bowl.
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8
In four batches, using a fine-mesh sieve, sift flour mixture over egg white mixture.
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9
While turning the bowl, use a flexible spatula to fold in the mixture in a J motion, cutting down the center and coming up the sides.
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10
Gently spoon batter into an ungreased 10-inch tube pan; smooth top.
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11
Run a small spatula or knife through batter to release air bubbles.
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12
Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes.
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13
Invert pan onto its legs (or onto a wire rack); let cool completely in pan, about 1 hour.
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14
Run a knife around edge of cake to loosen from pan, and unmold onto rack.
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15
(Cake can be stored in an airtight container at room temperature up to 4 days.)
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16
Serve slices topped with whipped cream, if desired.
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17
Replace 1/4 cup cake flour with 1/4 cup unsweetened cocoa powder; reduce vanilla extract to 1 teaspoon.
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18
To create a fast flourish for angel food cake, make a colorful sauce: Combine 10 ounces frozen raspberries and 1/2 cup sugar in a saucepan; bring to a simmer and cook, stirring occasionally, until berries have broken down and mixture has thickened, about 10 minutes.
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19
Serve warm, cold, or at room temperature.
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20
Large bubbles in the batter will inhibit proper rising during baking.
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21
Once the batter is in the tube pan, gently run a small offset spatula or a table knife through it to release any air trapped inside.
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22
(Per Serving)(without whipped cream)
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23
Calories: 213
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24
Fat: 0.2g (0g Saturated Fat)
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25
Protein: 6.9g
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26
Carbohydrates: 45.3g
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27
Fiber: 0.3g
