Angel Food Cake

We love strawberry shortcake at our house.  I have always cooked the angel food cake straight from the box.  I will never do that again after making this scratch angel food cake!  It's delicious and quite easy to make.  Recipe shared from: Ann

1 ½ cups egg whites (10 – 12 large)

¾ cup sugar

1 cup flour

1 ½ tsp. cream of tartar

1 ½ tsp. vanilla

¼ tsp. salt

¾ cup sugar

In an extra-large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift sugar and flour together 3 times; set aside.

Add cream of tartar, salt and vanilla to egg whites. Beat with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add sugar, about 2 tablespoons at a time, beating till stiff peaks form (tips stand straight).

Sift about one-fourth of the dry mixture over beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining dry mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.

Bake on the lowest rack in a 350 degree oven for 40-45 minutes or till top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.