Angel Food Cake (Sarah Knopp)

Dry

• 1/2 tsp. salt (~3 g)
• 1 cup flour (~125 g)
• 1 cup granulated sugar (~200 g)
• 1 cup powdered sugar (~120 g)

Wet

• 1 1/2 cups egg whites (~360 g)
• 1 tsp. cream of tartar (~5 g)
• 1/2 tsp. cream of tartar (~2.5 g)

1. 1

   Whip the egg whites and salt until frothy.

2. 2

   Add one tsp. cream of tartar.

3. 3

   Whip stiff but not dry. Sift the flour, sugars and (1/2 tsp.) cream of tartar.

4. 4

   Sift these ingredients six times. Add to the beaten egg whites, folding gently.

5. 5

   Bake in an ungreased angel cake pan at 275 degrees for 30 minutes, then increase the temperature to 325 degrees and bake another 30–40 minutes.

6. 6

   Invert the pan until the cake is cooled.