Clean and dry angel food cake Bundt pan. This recipe can, also, be baked as a loaf using a traditional bread pan, or as individual muffins using a paper liner.
40 - 45 minutes
1 Bundt Pan = 12 servings
Pre-heat oven to 350 degrees
Beat egg whites on high speed until frothy. Mix sugar & cream of tartar together adding in 3 increments to the beating egg whites. Whip this mixture until stiff peaks form. (For those that may remember what shaving cream resembles this is when it is good!) Add Vanilla.
Mix the powder sugar and cake flour together while the egg whites are mixing. On low speed incorporate the flour mixture until just mixed.
Using either a gloved hand or spatula, carefully lay batter evenly into baking pan. Give the mixture a gentle spread to remove any air pockets.
Bake for 40-45 minutes.
Allow to cool on counter for 5 minutes. Then invert the pan on top of a narrow bottleneck to hang as it cools.
Once cooled, run a knife around the inside edge of pan and remove cake.
An Angel Food cake requires several egg whites. I choose to purchase organic egg whites in the carton. This product is available in the egg aisle at the grocery. Scramble the leftovers for a delicious egg white protein rich breakfast with seasonal fresh vegetables.
A simple powder sugar glaze is a nice coating.
This recipe is delicious with either orange zest or lemon zest gently folded into the batter.