I really have never been a "cake" person but Angel food was always the exception. It is one of those amazing cakes that everyone seems to enjoy, and I love how easy it is to change it up. Mix up a simple glaze to drizzle over the top or dress it up with berries and whipped cream for a yummy treat.
What I really love about this recipe though is how easy it is to get right. Not having the "gluten" to worry about (the main enemy when making an angel food cake) really does help keep it easy and simple.
You will need
Note: Make sure your eggs are room temperature and invest in good quality vanilla if you're able. Really, the difference it makes is amazing.
Separate your egg whites, being careful not to break any of the yokes. I always separate the whites from the yokes in a small bowl and then move the perfect egg white to the larger bowl. It makes for an extra dirty dish, but if a yoke breaks you won't be forced to start completely over. Once you have 1 1/2 cups worth of yokes allow them to sit out and come up to room temperature.
Sift together half the sugar and flour and set aside (not gluten free baking flour)
Preheat your oven to 350 degrees.
Add your cream of tartar, salt and vanilla to the egg whites and beat on medium speed until soft peak forms (if you're using a hand blender, make sure you are using a glass or metal bowl to do this. It just will not work with a plastic mixing bowl.) Slowly add the remaining sugar, a few tablespoons at a time and beat on high until you get stiff peaks.
Carefully fold in your flour mixture.
Once mixed together, carefully move your batter into an ungreased 10-inch tube pan. Bake at 350 degrees for 45-50 minutes or until lightly browned and entire top appears dry. Remove from the oven and flip upside down to cool for an hour before removing. Use a knife to go around the edges to release. (A two piece tube pan makes this even easier.)
Dress it up any way you like, or just eat it as is...It really is that good !