Angel Food Cake

• 3/4 cups sugar
• 1/2 cup all-purpose flour
• 7 large egg whites
• 2 teaspoon vanilla extract
• 3/4 teaspoon cream of tartar
• 1/4 teaspoon table salt
• Sour cream, for garnish
• Toasted coconut flakes, for garnish
• 1 orange, cut into segments, for garnish
• Special equipment: standard size loaf pan

1. Preheat the oven to 325 degrees F.
2. Mix half the sugar with the flour in a spice grinder or mini food processor for 5 seconds.
3. Remove to a small bowl and set aside.
4. Beat the egg whites with the vanilla, cream of tartar and salt in a large bowl, using a mixer on medium, until foamy.
5. Add the remaining sugar (not with the flour) slowly.
6. Beat just until soft, moist peaks form.
7. Add the flour mixture, half at a time, folding in with a rubber spatula until incorporated.
8. Pour the batter into the ungreased loaf pan.
9. Bake 35 to 40 minutes.
10. Invert the loaf onto 2 cans so that the handles of the pan rest on the tops of the cans, allowing ventilation.
11. After 45 minutes to 1 hour, remove the cake by sliding the knife around the edges.
12. Cool completely and slice with a serrated knife.

sugar, allpurpose, egg whites, vanilla, cream of tartar, salt, sour cream, coconut flakes, orange, loaf pan

Taken from www.foodnetwork.com/recipes/melissa-darabian/angel-food-cake-recipe.html (may not work)