The Devil's Angel Cake
Author/Submitted by: Janet Morrissey <janetm@MAGNUS1.COM>
Cream Of Tartar
Beat egg whites and cream of tartar on medium speed until frothy. Increase
speed to high and add sugar very slowly (I dribble it down the pouring
shield on the KitchenAid)and then add vanilla, beating until stiff and
glossy. Fold in the dry ingredients carefully.
Spoon into parchment or waxed paper-lined angelfood pan and run a knife
Bake at 375F for 30 - 40 minutes. Remove from oven and cool, upside
down (a coke bottle will fit into the top of the tube and hold it up for
you if your tube pan does not have those little feet on the top).
When cool carefully run a knife around the edges and remove the pan.
Carefully peel the paper away from the bottom and sit upright.
The last time I had this, strawberries were on sale, so I made a strawberry
puree to go with it. A tip I picked up from somewhere (swiss-cheese brain
does not remember from where) is that an electric knife is a great tool to
use to cut angel cakes. It really works.