I have this tried ‘n’ true:
ANGEL FOOD CAKE
1 c. icing sugar 1 t. cream of tartar
1 c. cake flour 1 c. sugar
12 egg whites 2 t. vanilla
1/4 t. salt
Move oven rack to lowest position; heat oven to 375. In a mixing bowl, mix together icing sugar and flour; set aside. In a large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy. Beat in sugar, 2 tablespoons at a time, on high speed, adding vanilla and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms (DO NOT UNDERBEAT).
Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased tube 10x4” tube pan. Cut gently through batter with butter knife. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or the neck of a bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife; remove from pan.
Makes 16 servings.
And, just for good measure, let me add this one, because it’s sooo easy!
MOCK ANGEL FOOD CAKE
1 c. flour 1 t. vanilla
1 c. sugar 3 t. baking powder
1 c. milk 2 egg whites
Sift the flour, sugar, salt and baking powder together four times. Heat the milk to scalding, and beat the egg whites stiff. Pour the scalding milk into the dry ingredients, stirring constantly, and fold in the stiffly beaten egg whites. Add the flavoring, and turn into an angel food cake pan. Bake in a moderate oven 350° for about thirty minutes.