Angel Food Cake

Ingredients

• 6 servings coconut flakes toasted for garnish
• 0.8 teaspoon cream of tartar 
• 7 large egg whites 
• 0.5 cup flour all-purpose
• 1  cranberry-orange relish for garnish cut into segents,
• 6 servings cup heavy whipping cream sour for garnish
• 0.8 cups sugar 
• 0.3 teaspoon salt 
• 2 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• blender
• loaf pan
• spatula
• serrated knife

Directions

1. Watch how to make this recipe.
2. Special equipment: standard size loaf pan
3. Preheat the oven to 325 degrees F.
4. Mix half the sugar with the flour in a spice grinder or mini food processor for 5 seconds.
5. Remove to a small bowl and set aside.
6. Beat the egg whites with the vanilla, cream of tartar and salt in a large bowl, using a mixer on medium, until foamy.
7. Add the remaining sugar (not with the flour) slowly. Beat just until soft, moist peaks form.
8. Add the flour mixture, half at a time, folding in with a rubber spatula until incorporated.
9. Pour the batter into the ungreased loaf pan.
10. Bake 35 to 40 minutes.
11. Invert the loaf onto 2 cans so that the handles of the pan rest on the tops of the cans, allowing ventilation. After 45 minutes to 1 hour, remove the cake by sliding the knife around the edges. Cool completely and slice with a serrated knife.