From Crouton Crackerjacks.
Learn how to make the most tender, softest, lightest and airiest angel food cake from scratch!! This is super easy to make so don’t be intimidated by it. You’ll never use a box mix again once you give this a try!
What you’ll need:
1 cup (110 g) cake flour
1 1/4 cups (250 g) white granulated sugar, divided
1/4 tsp salt
1 1/2 cups (355ml) egg whites (about 10 eggs)
1 tsp cream of tartar (or tartaric acid)
1 Tbsp lemon juice
1 tsp vanilla extract
In a medium bowl, sift together flour, 1/2 cup (100 g) sugar and salt. Set aside.
In the bowl of a stand mixer or a large bowl using an electric hand mixer, start beating egg whites. When frothy and approximately doubled in size, add in cream of tartar and lemon juice. Bet until soft peaks form. Gradually add in remaining 3/4 cup (150g) of sugar while beating on medium-high. When stiff peaks form, fold in vanilla extract. When mixed well, gently fold in sifted dry ingredients. When no more streaks of flour remain, transfer batter to an ungreased angel food cake or tube pan. Even the top and bake in a preheated 350*F (175*C) for 40-45 minutes or until golden brown and a toothpick or skewer inserted into the middle comes out clean.
Remove from oven and turn upside down and cool completely. When cool, run a knife around the edges of the pan and turn cake out onto a cake plate. Use a serrated knife to cut and serve. Enjoy!!