While much of America deals with a mighty nor'easter, it feels like spring in Georgia. For some Southern Belles, nothing says spring quite like an angel food cake topped with fresh strawberries and a little whipped cream. I've been making this recipe since the 70s, and it never fails to turn out a light, fluffy cake that pairs well with fresh strawberries, peaches or blueberries.
1 1/2 cups sifted powdered sugar
1 cup all-purpose flour
1 1/2 cups egg whites (about 11 or 12 large)
1 1/2 teaspoon cream of tartar
1 teaspoon vanilla
1/4 teaspoon of salt
1 cup granulated sugar
Preheat oven to 350°. Sift the powdered sugar and flour together three times. In a large mixing bowl, beat the egg whites, cream of tartar, vanilla and salt on medium speed until soft peaks form. Add the cup of sugar gradually, about 2 tablespoons at a time, and continue beating on high speed until stiff peaks form. Carefully sift about 1/4 of the sugar/flour mixture over the beaten eggs whites and very gently fold in by hand. Repeat adding sugar/flour 1/4 at a time, until it is all incorporated into the beaten egg whites. Carefully pour batter into an ungreased 10 inch tube pan. (I prefer a two-piece pan.) Bake for 40 minutes until it is nicely browned on top. Invert the cake pan and allow the cake to cool in the pan. Loose the edges of the cake from the pan, then remove the cake from the pan. Top as desired with fresh fruit and whipped cream.