Angel Food Cake - flour

Method

• Let eggs stand at room temperature an hour before using.
• Use an ungreased 10-inch tube pan.
• Start the oven for moderate heat. Sift flour once before measuring.
• Measure and add 1/2 cup sugar. Sift together 4 times.
• Combine egg whites, salt, cream of tartar and flavorings in large bowl.
• Beat with flat wire whip until the whites form soft peaks, but are still moist and glossy.
• Then add rest of sugar in 4 additions by sprinkling about 5 tablespoons at a time over whites and beating until sugar is blended, about 25 beating strokes each time.
• Add flour and sugar mixture in 4 additions, sifting it over egg whites.
• Fold in each addition with flat wire whip, turning bowl gradually.
• Use 15 complete fold over strokes each time.
• After last addition, use 10 to 20 additional fold-over strokes.
• Pour batter into pan.
• Bake in moderate oven (375°) for 35 to 40 minutes.
• Remove from oven, invert pan on cake rack and let stand 1 hour, or until the cake is cool.
• Then loosen from sides and around tube with a slender knife, gently drawing out cake.