Angel Food Cake with Creamy Glaze

Preheat oven to 350°F.

In large bowl, combine egg whites and salt. Beat with electric mixer on high for 1 minute.

Add cream of tartar and continue beating until stiff peaks form when beater is slowly raised, about 4-5 minutes.

In a medium bowl, combine sugar and flour.

Using a rubber spatula, gently fold sugar/flour mixture into egg whites ¼ cup at a time.

Fold in vanilla.

Gently transfer to an ungreased tube pan. Bake in preheated oven 45-50 minutes, or until cake tester inserted in center comes out clean.

Invert pan over neck of bottle; let cake cool completely, about 2 hours or overnight.

Once completely cool, use a long, slender knife to gently cut around the cake and remove from the pan. Turn cake out onto a serving platter.

In a medium microwave-safe bowl, melt the butter. Blend in the confectioners’ sugar and vanilla. Slowly stir in enough hot water until the glaze is pourable, but not runny.

Slowly pour glaze over the cake, covering the top and allowing some to run down the sides. Slice with a long, serrated knife and serve.

1. This cake needs to cool upside down immediately out of the oven. If your tube pan does not have “legs” on the top, use a wine bottle or other bottle through the middle hole.
2. Cake flour can be used in this recipe in place of the all-purpose flour.
3. Sifting the flour and sugar together may result in a slightly fluffier cake but is not necessary for the success of the recipe.

NUTRITION INFORMATION PER SERVING (1 SLICE, 127g): 350 calories, 45 calories from fat, 5g total fat, 3g saturated fat, 0g trans fat, 15mg cholesterol, 170mg sodium, 70g total carbohydrate, 0g dietary fiber, 58g sugars, 6g protein, 30mcg folate, 0mg vitamin C, 1mg iron.

Love this light and airy Angel Food Cake, but want a chocolate version? You might like this Blue Ribbon Mahogany Chiffon Cake.