Angel Food Cake

 The boys call it “bat cake” because it hangs upside down. Adapted from here. Original recipe calls for cake flour, but it works fine with patisserie flour  

Ingredients:

• 1 3/4 (350g) cup sugar 
• 1 cup (133g) patisserie flour
• 1/4 tsp salt
• 12 egg whites (room temperature)
• 1 1/2 tsp cream of tartar
• 1 1/2 tsp vanilla

Procedure:

• Preheat oven to 325F (165C)
• Pulse sugar in food processor (or blender) until it is fine and powdery. Remove 1 cup and set aside. Add flour and salt to the remaining sugar in the food processor and pulse until mixed. 
• Add cream of tartar to egg whites and beat in a large bowl. Add set aside sugar and beat until soft peaks form. Add vanilla and beat to mix. 
• Sift one third of flour mixture one into the egg whites, gently folding it in. Repeat until all flour mixture has been folded in. 
• Pour batter into 10” angel food cake pan, smoothing it out evenly. 
• Bake 40-45 minutes, rotating halfway through. Remove when cake is golden brown and beginning to crack. Turn upside down to cool immediately. Allow at least 3 hours to cool (may leave overnight). 
• Gently run a thin knife along the inside of the pan to remove the cake.