Difficutly: moderate
Time: 1 Hour 15 Min
Portion: 8 servings
Ingredients:
12 egg whites
1 1/2 cups confectioner's sugar, sifted
1 cup cake flour, sifted
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon vanilla extract, can also use almond or orange
Directions:
1. Let egg whites stand in a bowl of a standing electric mixer at room temperature about 1 hour before making cake. Set oven rack in lower third or oven and preheat to 350 degrees.
2. Sift together confectioners sugar, flour, and salt onto a sheet or wax paper using a triple sifter or fine sieve. Beat whites in mixer until frothy. Add cream of tartar and beat at medium speed until they form soft peaks. Add granulated sugar gradually, beating, and continue beating just until whites are thickened and form soft, droopy peaks. Beat in extract.
3. Sprinkle on fourth of sifted dry ingredients over whited and fold in with a rubber spatula gently but thoroughly. Fold in remaining dry ingredients, one third at a time. Gently pour batter evenly into ungreased angle food cake pan. Bake until top is light golden, cake retracts a bit from pan and springs back when touched lightly. 40 to 45 minutes.
4. Invert pan and stand on feet until cooled completely. To remove, run tip of knife around outer edge of pan and invert.