CLASSIC ANGEL FOOD CAKE

1 cup cake flour
1 1/4 cups sugar
1/4 tsp salt
10 large egg whites
1 tsp cream of tartar
2 tsp vanilla

Heat oven to 350 degrees. 10" tube pan with removable bottom. Line bottom with foil, cutting to fit around the tube, place back into pan. Whisk together flour, 1/4 cup sugar and salt, transfer mixture to a sieve over a small bowl. In large bowl, beat egg whites until frothy and blended. Add the cream of tartar and beat until soft peaks start to form, add the remaining sugar continue to beat until whites are very thick and hold firm peaks. Beat in the vanilla.

Transfer mixture to a large bowl. Sift 1/3 of the flour mixture over whites, fold in. Repeat twice with the remaining flour, folding in until incorporated. Scrape batter into pan and spread evenly. Bake 35 min. or until done. Immediately, invert the pan. Cool completely, upside down. TO LOOSEN CAKE---run a knife around all sides of pan. Lift cake out of pan by tube. Loosen cake from bottom, invert to unmold, then serve. GOES GOOD WITH SLICED STRAWBERRIES AND WHIPPED CREAM, IF DESIRED. Makes 12 servings..


__._,_.___