There are two essentials for a successful angel food cake: Absolutely grease free preparation and properly beaten whites. Thoroughly wash with hot water and soap a 10-inch tube pan and all equipment and utensils that you will need. Rinse with clean water and leave utensils wet. Preheat oven to 350 degrees. If using a convection oven, preheat to

300 degrees. Into a bowl sift together 1 1/2 cups of the confectioners' sugar and the cake flour. Set aside. In a glass or metal bowl (don't use plastic) combine egg whites, salt and cream of tartar. Begin beating at medium speed until whites are foamy and gradually add remaining 1 1/2 cups of confectioners' sugar. Continue beating just until soft peaks form. Time will vary according to several factors; age and temperature of whites, temperature of your kitchen, and power of your mixer. Gently fold the flour mixture into the beaten whites. Immediately pour batter into tube pan and bake in center of oven for 35 to 45 minutes, depending on the type of oven, or until a cake tester inserted in center comes out clean. Remove cake from oven and immediately invert pan. Let cool completely in pan. Do not refrigerate. To remove cake from pan gently loosen edges with fingers or a thin knife. Invert cake onto cardboard circle or serving plate and push out on bottom of pan. You can pull on the center tube for help. With your hands or a thin knife, gently ease the cake off of the center tube. This recipe yields ?? servings.

Recipe

Madeline Lanciani From the Tv Food Network - (Show # Cl-9075

Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com -or- Mad-Squad@prodigy. Net