A Heavenly Angel Food Cake

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Angel food cake, tender, light and delicious!  A heavenly cake that this girl loves!  It seems that the love of baking cakes continues along with my craving for something wonderful to eat!  Inspiration, for me, usually comes when I am doing something totally unrelated to food.  I was actually putting some things out of reach of the water seeping into my basement from a deluge of rain when I came across my angel food cake pan and I knew instantly what was next on my agenda!  The recipe that I have always used never really did anything for me so I decided to look elsewhere.  Marthastewart.com is where I landed. Not only was the recipe simple, it also came with a quick video which was an added bonus for this girl who is very visually orientated.  Simple, quick, and delicious, this recipe is one that I will make again.  Thanks Martha!

Special equipment needed:  An angel food cake pan with a removable bottom.  Available at the-kitchenstore.com

Ingredients:

1   cup cake flour

1/4   teaspoon kosher salt

12   large egg whites, room temperature

1   teaspoon cream of tartar

1 1/4   cups sugar (I use organic cane sugar, always)

2   teaspoons pure vanilla extract

Berries and Cream, for serving

 

Preparing:

  1.  Sift flour and salt in a sieve over a bowl, set aside.
  2.  With a mixer, beat egg whites on medium-high until foamy, about 1 minute.
  3.  Add cream of tartar, beat until soft peaks form.
  4.  Continue to beat, gradually adding sugar, until stiff peaks form, about 2 minutes.
  5.  Add vanilla, beat to combine.
  6.  Gently transfer egg whites to a large wide bowl and in four batches, using a sieve    again, sift  flour mixture over egg whites all the while turning the bowl and folding in  the flour mixture.
  7.  Gently spoon batter into an ungreased angel food cake pan with a removable  bottom, smooth  top.  Cut a knife or small spatula through the batter to release air  bubbles.
  8.  Bake at 350 degrees until cake is golden and springs back when lightly pressed, 35  to 40  minutes.
  9.  Invert pan, let cool in pan for 1 hour.  Run a knife around the inside of the pan and  around the  tube to release cake, unmold, cut and serve with whipped cream and  berries!  (You can drizzle  chocolate over it too!)

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