When making an angel food cake start mixing the whites in a very large bowl. I use a 6 quart mixer and it is full to the top by time its done whipping! Its very sticky batter and requires a gentle touch. When decorating a cake, one tip on making sure you end with a fairly clean platter is to put wax paper pieces around the edge under the cake and then just pull them away after the frosting sets a bit.
1 1/2 cups egg whites (10-12 large)
1 1/2 cups sifted powdered sugar
1 cup sifted flour
1 1/2 tsp cream of tartar
1 tsp vanilla
1 cup granulated sugar
*Sift the powdered sugar and flour together 3 times, set aside.
*In an extra large mixing bowl begin whipping the egg whites (they seperate easier when cold, but then let them come to room temp, takes about 30 min, because they whip better at room temp)
*Once they are foamy add the cream of tartar and vanilla. Beat on med-high speed until soft peaks form. Gradually add the granulated sugar about 2 Tbsp. at a time, continue speeding until stiff peaks form.
*Add 1/4 of the flour/sugar mixture. Gently fold in. Continue adding the mixture about 1/4 at a time, gently folding.
*Pour into an ungreased 10 inch tube pan. Gently cut through with a knife to remove air pockets.
*Bake at 350 degrees for 40-45 min. until dry and top springs back when lightly touched. Immediately invert cake to cool completely.