Tall Angel Food Cake with Vanilla, Baked in a Tube Pan

What you need

• 360 ml (1 1/2 cups) egg whites, from about 12 large eggs, at room temperature
• 300 g (1 1/2 cups) granulated sugar
• 115 g (1 cup) cake flour, sifted after measuring
• 1 1/2 tsp cream of tartar
• 1/2 tsp salt
• 1 1/2 tsp vanilla extract

Method

Restated from the original video

1. 1

   Set a rack in the lower third of the oven and heat it to 175 °C (350 °F). Leave a 25 cm (10 in) tube pan ungreased.

2. 2

   Sift the flour with half of the sugar three times and set it aside.

3. 3

   Beat the whites with the salt in a large, spotless bowl on medium speed until foamy, about 1 min.

4. 4

   Add the cream of tartar and beat on medium-high until soft peaks form, 2-3 min.

5. 5

   Beat in the rest of the sugar by the spoonful, until the whites stand in stiff, glossy peaks, 4-5 min. Beat in the vanilla at the end.

6. 6

   Sift a quarter of the flour mixture over the whites and fold it in gently with a large spatula. Repeat three more times, until no streaks of flour remain.

7. 7

   Scrape the batter into the pan and run a knife through it to pop large air pockets. Smooth the top.

8. 8

   Bake until the top is deep golden and springs back when touched, 35-40 min.

9. 9

   Turn the pan upside down at once, resting it on its feet or over the neck of a bottle. Cool completely, about 1 1/2 h.

10. 10

    Run a thin knife around the edge and the center tube, lift out the cake, then loosen the base and flip it onto a plate.

11. 11

    Slice with a serrated knife, using a gentle sawing motion.

Imported from savoringitaly.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.