I really enjoy Angel Food Cake. It is so fluffy and yummy. My grandmother like to add the colored powder sugar icing on hers. This was the cake she asked for on her birthday. I have to admit this cake is a little tricky compared to most recipes I make.
In a small bowl, sift cake flour, salt and half of the sugar. Set aside.
Preheat oven to 350 degrees.
Combine egg whites, water, vanilla and cream of tartar in a large bowl. Whisk ingredients together for 2 minutes. A hand mixer or Kitchen Aid work best for mixing the eggs. Slowly add remaining half of sugar and beat egg mixture on high until medium peaks can be formed.
Pour some of the flour mixture over the top of egg white mixture. Stir in gently you don’t want to over mix it. Repeat until all of the flour mixture has been added.
Pour mixture into an ungreased tube pan evenly. Bake for 35 minutes until golden brown on top.
Invert cake pan and cool cake upside down. My pan doesn’t have the legs built in so I use a old bottle to hold the pan while it cools. Hopes prevent the cake from collapsing.
When the cake has completely cooled, remove from pan by running a knife around the outside of the cake between the pan.
I found it easier to slice Angel Food Cake with a bread knife.