Angel Food Cake

Summer fruit is fresh and sweet at our local farmer's market.  The bright red strawberries always seem to catch my eye.  Mike and I both love strawberries, so when they're in season we always have them in the house.  I think strawberries with a slice of angel food cake make the perfect summer dessert, not to heavy or to sweet, just perfect!

You will need:
1 cup sifted flour (I used all-purpose but the original recipe recommends cake flour)
1-1/4 cups sugar, divided
10 egg whites
1-1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla

1.  Combine flour and 1/4 cup sugar and set aside.

2.  Beat egg whites with a mixer on high speed until foamy.  Add cream of tartar and salt and continue beating until soft peaks form.  Add remaining sugar, a small amount at a time, until stiff peaks form.

3.  Add 1/4 cup of the flour/sugar mixture to the egg whites and gently fold in using a spoon.  Add remaining flour 1/4 cup at a time.  Fold in vanilla.

4.  Spoon batter into a lightly greased tube pan (I don't have one, so I used  my donut cake pan, which is why my cake is slightly rounded).  Bake at 350 for 40 minutes, or until cake springs back when lightly touched.

Invert cake onto a plate to serve.  Next week I'll be sharing a recipe to use angel food cake in!

Source: Skip to My Lou