1 cup (250 mL) cake flour
1 ½ cup (375 mL) granulated sugar, divided
12 large egg whites, room temperature
1 tsp (5 mL) cream of tartar
2 tsp (10 mL) vanilla extract
¼ tsp (1 mL) salt
Optional: Berries and whipping cream for serving
Preheat oven to 325˚F (163˚C) and adjust oven rack to lower-middle position. Set out a 10-inch angel food cake tube pan. Do not grease or flour the pan.
Sift flour in a bowl with ¾ cup of sugar. Set aside.
In a large bowl, whisk egg whites at medium speed until frothy. Add cream of tartar, vanilla and salt; continue whisking until soft peaks form. Add remaining sugar, ¼ cup at a time with the mixer on medium speed. Once both sugar additions are incorporated, increase speed to high; continue beating until firm peaks form.
Remove bowl from standing mixer and carefully fold dry ingredients into the egg white mixture in thirds. Fold until just combined, do not overmix because the eggs whites will deflate.
Transfer the cake batter into the tube pan and lightly run a knife through the batter to remove any large air bubbles.
Bake 45 – 50 minutes until cake is springy to the touch. Remove pan from oven and immediately invert onto a tea towel. Allow the cake to cool completely; approximately 1 ½ - 2 hours. To remove cake, reinvert pan and run a knife around the inner and outer edged of the cake. The cake will naturally release.
To serve, slice with a serrated knife and top with fresh fruit and whipped cream. This cake will keep up to 2 days at room temperature in an airtight container.
Makes 12 servings.
Nutrients per serving:
Carbohydrate 40 g
Protein 5 g
Fat 3 g
Sodium 97 mg
Fibre 1 g