Angel Food Cake by Jessica Jacobs


1 cup + 2 Tbls. cake flour

1/4 tsp. salt

1 3/4 cups white sugar

12 large egg whites, room temperature

1 1/2 tsp. cream of tartar

1 tsp. vanilla extract



Pre-heat oven to 325 degrees.  Grind sugar in food processor on high for a few minutes. When the sugar is finely ground, pour half in a bowl and set aside.  Add cake flour to remaining sugar in food processor.  Pulse on high for a few minutes to combine.  Set aside.  Add egg whites to mixing bowl, and add cream of tartar.  Beat on high for one to two minutes.  When the whites are frothy, gradually add the reserved, ground up sugar with the mixer running. (NOT the sugar & flour.)  Beat mixture for another 5 minutes or so, until the egg whites form soft peaks.  Add the vanilla extract and beat to incorporate.  Using the remaining flour & sugar mixture, sift half into your beaten egg whites to remove any clumps.  Gently fold the sifted flour into the egg whites. Repeat with the rest of the flour mixture.  Transfer the batter to your tube cake pan. DON'T grease the pan beforehand. You want it to stick to the sides, so that it doesn't fall out when you cool it upside down. Smooth the batter down gently with a spatula so it’s even. Bake on the lower-middle rack at 325 degrees for 40-45 minutes. The cake is done when it's golden brown on top and when a toothpick inserted in the middle comes out clean.  Let the cake cool for about 5 minutes on the counter. Then get ready to flip the cake. You'll need a smaller, sturdy stand with a flat bottom, preferably a clay flower pot. You could also use a bowl. Grab the cake pan and flip it over quickly so that the center part of the pan is resting squarely in the middle of the bottom of the flower pot.  Let the cake stay like this until it's completely cool. When your cake is cool, flip it back over. Run a knife around the inside edge of the pan to loosen it and remove it from the pan. Transfer to a platter. Serve with fresh berries and whipped cream and enjoy!