1 3/4 cup sugar
1/4 teaspoon salt
1 cup cake flour
12 egg whites
1/3 cup warm water 1 teaspoon vanilla (or other) extract
1 1/2 t cream of tartar
In a food processor or blender pulse the sugar at least 2 minutes or until super fine. This technique can be used if your out of powdered sugar or if you just need a superfine sugar for garnishes etc.
Sift half of the sugar with the flour and the salt and save the other half other the sugar.
In a separate bowl separate 12 egg whites. Combine the whites with the water, extract and cream of tartar on low. Switch to medium and sift in the remaining sugar until medium peaks have formed.
FOLD in the flour mixture a little at a time until thoroughly blended.
In an UNGREASED angel food cake pan place your cake mixture.
If you dont have the pan, or access to one you can also use a springform pan and a CLEAN glass bottle. Angel food cake pans are made so the cake can grasp onto the wall of it and "CLIMB" up the sides. This is also why we don't grease the sides, and the hole in the middle ensures even cooking.
Let it bake at least 35 minutes. Don't poke any holes in it, you'll deflate it.
Cool the cake INVERTED (upside-down) COMPLETELY before cutting. This prevents the cake from sinking.
You don't have to be an "angel" to enjoy this virtually fat and cholesterol free goodness!!!
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