Angel Food Cake (V)

Directions

• Step 1 Take the sugar and run it through a food processor, to make it fine. Remove 1 cup of the ground sugar and set it aside for the 3rd step while leaving the balance in the processor.
• Step 2 Add the flour to the balance of the sugar and pulse several times to bring in air and mix. Takes about 30 seconds.
• Step 3 Next, separate the yolks from the whites of 12 eggs.
• Step 4 In a bowl attached to a mixer, pour in the egg whites and the cream of tartar and blend on medium for about 1 minute. Then, taking the 1 cup of sugar that you set aside, start the whipping again, and slowly add the sugar to the egg whites. You will see them becoming solid in color and expanding in the bowl. Whip until there are soft peaks. This took me about 3 to 4 minutes.
• Step 5 Remove the bowl from the mixer and with a large spatula or spoon, mix in the vanilla or vanilla bean seeds, folding slowly.
• Step 6 Now take the flour sugar blend and sift into the whipped egg whites and slowly fold in. You want to take care, not to over whip and lose the air, but also take care to fold in the flour sugar blend so there are no pockets of the dry mixture.
• Step 7 Preheat the oven to 325°F.
• Step 8 While the oven is heating, transfer the cake mix into an ungreased tube pan and spread evenly around the pan.
• Step 9 Place into the oven and bake for 40 minutes. It will present with a golden top and an inserted toothpick should come out clean when done.
• Step 10 When you take it out, Rest upside down balancing on the cone part of the tube pan. This keeps the cake from sinking into itself as it cools since it is so light and airy! The cooling process could take from 1/2 an hour to up to 3 hours.
• Step 11 When cool, remove from the pan and serve with your favorite toppings.
• Step 12 *This is a lovely sweet airy cake with light vanilla and sugar flavors~