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Brenda White’s Angel Food Cake

  • Serves 10-12.


  • 1-1/2 cups egg whites (10-12 large)
  • 1 cup sifted cake flour
  • 1 cup sugar
  • 1-1/2 cups sifted powdered sugar
  • 1-1/2 teaspoons cream of tartar
  • 1 teaspoon vanilla


Bring egg whites to room temperature. Sift powdered sugar and flour together, 3 times. In a large bowl beat egg whites, cream of tartar, and vanilla with an electric mixer on medium speed until soft peaks form. Gradually add sugar, about 2 Tablespoons at a time, beating until stiff peaks form. Sift about 1/4 of the mixture over beaten egg whites; fold in gently. Repeat folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Bake on the lowest rack in a 350° oven for 40 minutes. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.

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