Divine Angel Food Cake Recipe

12 large eggs
1 & 1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 & 1/3 cups superfine sugar
1 teaspoon vanilla extract
1 cup cake flour(not self rising)

1) Heat oven to 350 degrees.

2) Separate eggs placing whites in a large bowl. Discard yolks. Let whites warm to room temperature(about 15 minutes).
Add cream of tartar and salt to egg whites.

3)Beat egg whites until frothy. Gradually beat in sugar about 1/3 cup at a time until stiff but glossy peaks form.(About 5-7 minutes) Then beat in vanilla.

4)Fold sifted flour into egg whites in two additions, until incorporated.(DO NOT mix the flour into the white mixture with the electric mixer!!!!! Fold it in with a spatula or spoon!!!!)
Spoon batter into an UNGREASED 10 inch tube pan.(Any pan will do actually- even cupcake pans)

5) Bake at 350 for 35-40 minutes(cupcakes will take less time) until top has risen very high and is lightly browned and cracked.

6) Remove from oven and immediately invert onto a baking sheet or the neck of a bottle.
COOL COMPLETELY. Then remove from pan & slice.

Serves 10
Per Serving:
167 cals
0 g fat
5 g protien
37 g carb
0 g fiber
124 mg sodium
0 mg cholesterol

To make Strawberry Short Cake:

Place a slice or two of Angel food cake on dessert plate. Top with a dollop of Fresh whipped cream OR Cool Whip Topping and then add fresh sliced strawberries.