This angel food cake recipe is time tested: it is based on a 1928 recipe that was my grandma's favorite. Don’t be intimidated by making homemade angel food cake!
2 cups fine granulated sugar, divided
2 cups egg whites (about 12 large eggs)
½ teaspoon fine salt
1 ½ cups cake flour or White Lily All Purpose Flour
1 teaspoon cream of tartar
1 teaspoon vanilla extract
Do not grease cake pan. Line bottom of pan with parchment paper, if desired. Add 1 cup sugar to cake flour, then sift 4 times. Beat egg whites and salt with an electric mixer with whip attachment. When foamy, sprinkle in cream of tartar. With the mixer running, gradually sprinkle in the remaining 1 cup sugar, a tablespoon at a time. Continue whipping until eggs are glossy and stiff enough to hold up in peaks, but not dry. Fold in flour mixture in 4 additions, then vanilla. (To fold, use a large spoon or rubber spatula. Cut down through the mixture, lift up, and fold over. Do not stir or beat). Transfer batter to ungreased pan, shake to settle the batter, and bake for 45 minutes at 350°F or until cake is firm to the touch and a toothpick inserted comes out clean. Remove from oven and invert cake in its pan for one hour, or until cool. Loosen sides with our thin metal spatula, then invert and gently tap to release the cake.
