ANGEL FOOD CAKE

Ingredients:

1 cup cake flour, measured after sifting

1-1/3 cups confectioners’ sugar, divided

¾ cup granulated sugar

1-1/2 cups egg whites at room temperature (10-11 large)

1/4 teaspoon sea salt

1 teaspoon cream of tartar

1-1/4 teaspoon vanilla extract or other flavoring

Directions:

Preheat the oven to 375 degrees.

Sift the flour, measure, then sift twice again with 2/3 cup confectioners’  sugar.  Set aside.

Wipe clean the workbowl and whisk attachment of an electric mixer with vinegar.  Add the whites and begin beating at #4 setting.  When the whites become foamy, add the salt and cream of tartar.  Turn the speed up to #6 and add the granulated sugar over a period of 2 minutes.  Continue whisking until the whites are firm and glossy.  Sift on and fold in 2/3 cup confectioners’ sugar in 3 installments.  Fold in the flavoring with the last bit of sugar.

Sift on the flour mixture in 4 installments, and fold in using a large rubber spatula and a minimum of movements.

Gently spoon the batter into an ungreased, 10" tube pan and bake for 25- 30 minutes.  The cake is done when an instant – read thermometer registers 200 degrees.  Invert the cake until completely cool.

Place the cake on a serving platter.  Pour on the Rich Chocolate Glaze (recipe follows).  Smooth over the top with a spatula so that it drips decoratively down the sides of the cake.  Allow to cool slightly before  cutting.

RICH CHOCOLATE GLAZE

Ingredients:

1 - 3.5 ounce chocolate bar (Lindt or Valrhona preferred)

3 tablespoons unsalted butter

3 tablespoons water

Instructions:

Break up the chocolate into ½” pieces.  Combine with butter, similarly cut- up and water in a glass bowl.

Microwave on high power for 1 minute.  Stir until smooth.

Use while still warm to coat a cake.