Angel cake, known in the United States as Angel Cake, was very popular during the 19th century. It is said to be the cake of angels due to its soft and fluffy texture.
In a food processor, process the sugar until it is super fine, about 2 minutes.
Combine half of the sugar with the flour and salt, and mix well. Reserve the rest of the sugar.
In a large bowl, use a whisk to beat the egg whites until stiff peaks form, then add the vanilla extract and cream of tartar. After mixing by hand for 2 minutes, use an electric mixer and add the water.
Gradually add the reserved sugar, beating at medium speed.
Once the mixture has soft peaks, gradually add the flour mixture, folding in with a spatula.
Pour the mixture into a greased tube pan.
Bake for 35 minutes or until a toothpick inserted into the cake comes out dry.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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