Angel Food Cake
From Cook's Country
The key to Angel Food Cake is voluminous, stable egg whites. Cream of tartar offered some insurance against deflated whites. Its acidity helped stabilize the egg whites. Our homemade super-fine sugar is lighter than granulated sugar, but won’t clump as easily as store-bought confectioners sugar. An ungreased pan lets the cake “grip” the sides to rise high, and cooling the cake upside down is a must to retain the light, airy texture.
Serves 10 to 12
Do not substitute all-purpose flour. If your tube pan does not have a removable bottom, line the bottom of the pan with parchment paper. In either case, do not grease the pan (or the paper).
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