Angel Food Cake - cooking recipe

Ingredients

1 1/4 c. cake flour
1/2 tsp. salt
10 extra large egg whites
1 tsp. vanilla
1 tsp. cream of tartar

Preparation

Sift sugar and set 1 cup aside.
Combine flour, salt and remaining sugar and sift together 3 times. Beat egg whites until foamy, then beat in cream of tartar.
Continue beating until soft and fluffy.
Beat in vanilla. When satiny peaks are formed, gradually beat in remaining sugar.
Sift in a little of the flour mixture and fold to blend.
Continue until all of the mixture is incorporated.
Pour batter into clean, ungreased 10-inch tube pan. Run spatula through batter to dispel any air pockets.
Bake 45 minutes until cake springs back to touch.
Cool inverted over a bottle for several hours.
Run knife around edge to loosen, then invert cake onto plate. Serve each slice topped with fruit or hot fudge sauce.