The All Day Egg

Angel Food Cake

Ingredients

  • 6 Duck egg whites
  • 1 1/2 teaspoons cream of tartar
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 cup sifted cake flour
  • 1 1/4 cups confectioners’ sugar
  • 1/4 teaspoon salt

STEP 1
In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy.
STEP 2
Add granulated sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar is dissolved.)
STEP 3
Beat in vanilla.
STEP 4
Sift together flour, confectioners sugar and salt twice.
STEP 5
Sift about 1/2 cup of the flour mixture over egg whites and gently fold just until flour disappears.
STEP 6
Repeat, folding in remaining flour mixture 1/2 cup at a time.
STEP 7
Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula.
STEP 8
Bake in preheated 375° F oven until top springs back when touched lightly with finger, 30 to 40 minutes.
STEP 9
Invert cake in pan on funnel or bottle neck.
STEP 10
Cool completely, about 1 1/2 hours.
STEP 11
With narrow spatula or knife, loosen cake from pan. Gently shake onto serving plate.
STEP 12
Top with fruit or frost.