Angel Food Cake
From:	Maggie, New Brunswick, Canada
Comments:	Usualy baked into a tube cake pan, it can also be baked into a deep cake pan. Either sprinkle this cake with icing sugar or cover with icing. Eggs, egg whites or egg yolks can be frozen as suggested below, but thaw them, refrigerated, before using. Freeze leftover egg yolks or shelled whole eggs lightly beaten, either with 1/2 teaspoon [2.5 mL] salt per 6 yolks or whole eggs, or with 1 teaspoon [5 mL] sugar per 6 yolks, whether you want to use them into sauces and egg dishes or into dessert recipes. Freeze leftover egg whites unbeaten until you have enough for a cake or a meringue.
Servings:	8

1 cup [140 g] flour 1 1/2 cups [300 g] sugar 12 egg whites 1 1/4 teaspoons [6 mL] cream of tartar Pinch of salt 1 teaspoon [5 mL] vanilla

Preheat oven to 325°F [160°C]. Sift together flour and 1/2 cup [100 g] sugar 3 times; reserve. Into a clean bowl, beat egg whites until soft peaks form. Add cream of tartar and salt; beat until stiff peaks form. Delicately whip in remaining sugar, then vanilla. Using a metal spoon, delicately fold flour mixture into egg whites mixture, until well blended. Using a spoon, evenly spread cake dough into an ungreased 10-inch [25-cm] tube pan. Bake into preheated oven for 45 minutes, until firm. Leave to cool completely, upside-down onto a wire rack, before unmolding.