Angel Food Cake With Strawberries

1. 1

   Preheat oven to 325*.

2. 2

   Sift flour with 3/4 cups sugar 3 times; set aside.

3. 3

   In a large bowl beat egg whites and salt with electric mixer until foamy.

4. 4

   Add cream of tartar and beat until soft peaks form.

5. 5

   Gradually beat in remaining 1 cup sugar, sprinkling 1/4 mixture at a time, beating well after each addition until soft peaks form when beater is withdrawn.

6. 6

   With a large rubber scraper gently fold in vanilla.

7. 7

   Gently fold in 1/4 of flour mixture at a time over egg whites with an over and under motion after each addition.

8. 8

   Fold additional 10 strokes after last addition until flour is well blended.

9. 9

   Gently transfer batter to ungreased pan.

10. 10

    With a spatula or knife, cut through batter gently.

11. 11

    Bake on lower rack for 55-60 minutes or until top is browned and cake tester comes out clean.

12. 12

    Invert pan on counter to cool cake thoroughly (about 2 hours).

13. 13

    Loosen cake with spatula from pan; remove from pan.

14. 14

    Serve with strawberries and whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.