Simply the Best Angel Food Cake

Nutritional Information

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1 cup / 250 ml	cake and pastry flour
1 1/2 cup / 375 ml	granulated sugar
1/2 tsp / 2 ml	salt
1 tsp / 5 ml	each cream of tartar and vanilla extract
1 1/2 cup / 375 ml	NATUREGG SIMPLYEGG WHITES, well shaken

Preheat oven to 350o F (180o C).
Combine egg whites with cream of tartar, vanilla and salt in a large bowl.
Beat, using an electric mixer, on high speed until foamy.
Slowly add 3/4 cup (175 mL) of the sugar, beating constantly, until mixture holds stiff peaks.
Stir flour with remaining sugar in a separate bowl.
Gently fold one quarter of the dry mixture into the egg white; repeat 3 times
Spoon the batter into an ungreased, 10” (4 L) tube pan with a removable bottom and smooth the top.
Bake for 40 to 45 min. or until pale golden and cake springs back when touched lightly.
Turn pan upside down with the edges resting on two cans; cool completely.
Serve with your favourite topping or sauce.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Add a pinch of cream of tartar for firm, glossy whipped egg whites.