Prep time: 40 mins
Cook time: 45 mins
Total time: 1 hour 25 mins
- 1½ cups egg whites (~10 eggs)
- 1 cup confectioners' sugar
- 1 cup all-purpose flour
- 1½ tsp cream of tartar
- 1½ tsp vanilla extract
- ¼ tsp salt
- 1 cup granulated sugar
- Pour egg whites from carton to measuring cup, and add to mixer bowl (or separate eggs and save yolks for later use). Let stand at room temperature for 30 minutes.
- Preheat oven to 350 degrees F.
- Blend confectioners' sugar and flour together with a whisk.

- Add cream of tartar, vanilla and salt to egg whites and beat on high speed (8 on KitchenAid with flat paddle).
- Add sugar a little at a time while beating until sugar is dissolved.
- Once stiff peaks form, fold in flour mixture ¼ cup at a time (lowest speed on KitchenAid mixer).
- Gently spoon into an ungreased 10-in. bundt cake pan.

- Swirl spatula through to remove air pockets.

- Bake at 350 degrees F for 40-45 minutes. Cake should spring back when lightly touched with your finger.

- Invert pan onto a cooling rack and cool completely before removing cake from pan (about 1 hour).

- Use a spatula to gently loosen the cake from the pan if needed.

- Serve with strawberry glaze and whipped cream.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/angel-food-cake/
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