Basic Angel Food Cake

INGREDIENTS

• Muffin rings lined with paper and sprayed
• 3/4 C castor (confectioner) sugar
• 1 C Cake Flour – NOT self-rising
• 1/4 tsp baking soda
  Meringue
• 2 tsp Cream of Tartar
• 1/2 tsp Salt
• 14 large Egg Whites
• 1 TBL warm water
• 2 tsp vanilla
• 1/2 C granulated sugar
• 1/2 tsp Citric Acid
  Topping
• 1/2 C granulated sugar (for fruit)

STEP BY STEP

1. Place muffin ring in center of an oven-safe skillet
   For Meringue:
2. Beat egg whites to foamy peaks – not stiff peaks
3. Add salt, cream of tartar and 1/2 C granulated sugar early into beating process
4. Add castor sugar, citric acid, vanilla and warm water as you approach stiff peaks
5. Pour into large mixing bowl
   For Cake:
6. Fold in CAKE flour 1 TBL at a time – Don’t use AP flour.  Cake flour is a finer grind than AP flour.  DO NOT overmix
7. Fill baking ring about 3/4 full
8. Even out top and tap to remove bubbles
9. Preheat oven to 350º
10. Place pan of hot water on the bottom shelf
11. Bake pie at 350º for 60 minutes (see note at bottom)
    Topping:
12. Add 1 stick butter ti skillet
13. 1/2 C sugar
14. 1/2 C grand marnier or rum
15. Mix together then add quartered strawberries, blackberries and blueberries – or other fruit topping
    Cake:
16. Cool before removing from ring for at least one hour
17. Serve with macerated (eg) strawberries and lemon juice plus sour cream, vanilla and sour cream

Topping

1. Use strawberries, blueberries, etc
2. Sprinkle 1/2 C sugar
3. Mash the fruit slightly using two forks
4. Let them macerate while you bake your cake

Variation
You can use biscuit rings or lady-finger molds instead of a bundt pan.  If you do this, reduce cooking time to 30 minutes.