Perfect Angel Food Cake

With this never fail, super easy recipe you will turn out attractive, attention grabbing cakes everyone will admire and love every time! And what's not to love? With only six basic ingredients you've probably got stocked already, there's no need for a trip to the store! Unless it's for Wheat Montana's natural white flour which I couldn't recomend more. But if necessary it can be switched out for a regular cake flour, but I'm telling you, it won't be as show stopping! Make sure your mixing bowl and beaters are perfectly dry, egg whites are at room temperature, and absolutely no grease on the pan as that makes a sure flop. However other than that, it's pretty much fail proof if you follow instructions.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Move oven rack to lowest position and preheat to 325°F.

Step 2

In a food processor pulse/blend sugar for one minute till fine and powdery.

Step 3

Remove one cup and reserve for egg mixture.

Step 4

Add flour and salt to food processor and pulse 10 times to fluff it up.

Step 5

In mixing bowl, beat room temperature egg whites and cream of tartar till foamy, then slowly add the reserved sugar. Beat on high till soft peaks begin to form and add vanilla extract. (The natural clear vanilla works best) Beat till the soft peaks form completely then sprinkle small amounts of flour mixture over and fold in with spatula. The less they go flat now the bigger your cake will be.

Step 6

Pour in tube pan and run spatula though sideways to remove big air pockets. Shimmy pan on counter to smooth cake surface.

Step 7

Bake for 45 min.

Step 8

Cool upside down for at least 3 hours before removing from pan.

Step 9

Frost and decorate as you wish