Strawberry Topped Angel Food Cake

1. 1

   In a very large mixing bowl bring egg whites to room temperature.

2. 2

   Meanwhile, sift the powdered sugar and flour together 3 times and SET ASIDE.

3. 3

   Add cream of tartar and vanilla to egg whites.

4. 4

   Beat with an electric mixer (I use my KA stand mixer) on medium to high speed until soft peaks form (tips curl).

5. 5

   Gradually add sugar, about 2 tablespoons at a time, beating on medium to high speed until stiff peaks form (tips stand straight up).

6. 6

   Sift about one-fourth of the flour/powdered sugar mixture over the egg white mixture, then fold in gently.

7. 7

   Repeat sifting and folding in the remaining flour mixture, using one-fourth of the flour mixture each time.

8. 8

   Gently pour the batter evenly into an ungreased 10-inch tube pan.

9. 9

   Gently cut through the cake batter with a knife.

10. 10

    Bake on the lowest rack in a 350F oven for 40-45 minutes or until the top springs back when lightly touched.

11. 11

    Immediately invert the cake in the pan and cool completely.

12. 12

    Using a knife, loosen the sides of the cake from the pan, dont forget to cut around the center hole.

13. 13

    Then carefully cover the pan with a large plate and invert the pan onto the plate.

14. 14

    Recipe from: BH& G- Old Fashioned Baking.

* Per serving · 4 servings · Values may vary.