An Easy recipe for angel food cake, with a sweet fluffy white frosting.
Preheat oven to 325F.
Grease a 10-inch tube pan with butter on the bottom and up the sides.
Sift the flour into a bowl and stir in the granulated sugar. Set aside.
In a large bowl, use an electric mixer to whip the egg whites with the cream of tartar and salt until foamy.
Gradually add the confectionersí sugar, whipping until the whites hold a medium peak when the beaters are lifted.
Stir in the vanilla.
Add the flour and sugar mixture to the whipped whites in 2 additions. Use a whisk to fold in the flour evenly and easily.
Scrape the batter into the prepared tube pan, spread it to level.
Place in the preheated oven.
Bake for 30-35 minutes. Cake is baked when it springs back when gently pressed down on the top with a fingertip.
Remove from the oven and place the pan onto a cooling rack.
Let cool for 10 minutes. Use a knife to cut around the inside and the outside of the pan to help release the cake.
Place the cake directly onto the cooling rack and cool completely before frosting.
Combine the sugar, water, cream of tartar and salt in a saucepan.Cover and bring to a boil.
Uncover and stir until the sugar dissolves.
Meanwhile, place the egg whites in the mixing and using an
electric mixer, beat at high speed until soft peaks form.
Slowly pour the sugar mixture into the egg whites while the
mixer is running.
Continue beating for 5-7 minutes, until the mixture has cooled
and is light and fluffy. Mix in the vanilla.
Frost the cake immediately.
Garnish with cake sprinkles.