Homemade Angel Food Cake

One more recipe. . . did you know that angel food cake is fat free, and actually has about 5g of protein per slice? And I personally think that the homemade version is at least 10x better than store-bought. But store-bought is pretty good, too, if you're low on time. Top it with fresh berries, and you've got a pretty darn healthy dessert! (Also, you can add cocoa for a chocolate version!)

Angel Food Cake

1-1/2 c. egg whites (about a dozen eggs, can't use the egg beaters on this one.)
1 c. flour
1-1/2 c. + 2 T. sugar, divided
1-1/2 t. cream of tartar
1-1/2 t. vanilla extract
1/4 t. salt

Place egg whites in mixing bowl, let stand at room temp for 30 min. Sift flour and 3/4 c.+2 T. sugar together twice, set aside. (Now I know Dad knows I don't have a sifter-- I just stirred them together well.)

Beat egg whites with cr. tartar, vanilla, and salt on med. speed until soft peaks form. Gradually add remaining sugar, 2 T. at a time, beating on high until stiff peaks form and sugar is dissolved.

Gently spoon into an UNgreased 10 in tube pan (or three loaf pans, if that's what you've got). Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 375 for 30-35 min (a bit less if you use loaf pans) or until top springs back when lightly touched and cracks feel dry.

*I've also halved the recipe and baked it in 2 loaf pans-- worked fine. :)