Fault-free Angel Food Cake

1 cup (240 ml) sifted cake fluor

3/4 cup (180 ml) sugar

12 eggs whites (1 1/2 cups or 360 ml)

1 1/2 tsp (7,5 ml) cream of tartar

1 1/2 tsp (7,5 ml) vanilla

1/4 tsp (1,25 ml) salt

3/4 cup (180 ml) sugar

On a piece of waxed paped combine fluor and 3/4 cup (180 ml) sugar.  On another piece of waxed paper, place a metal fluor sifter, pour fluor-sugar mixture into sifter.  Sift mixture onto waxed paper.  Repeat sifting; set aside.

If you do not have a sifter, place a metal sieve over bowl.  Add fluor mixture, stirring to press mixture through sieve; repeat.

In a large mixer bowl place egg whites, cream of tartar, vanilla and salt.  (use a deep stright sided glass or metal bowl, since the oils stained in the plastic bowl prevent the egg whites to form peaks.)  Beat at medium speed of electric mixer till soft peaks form (tips curl over)

Gradually add the remaining 3/4 cup (189 ml) sugar to egg whites, 2 tbsp (30 ml) at a time.  Continue beating till whites form stiff peaks that stand straight when beaters are removed.

Remove mixer bowl from mixer stand.  Sift about mixer stand.  Sift about one-fourth of the fluor-sugar mixture over beaten whites.  Using a rubber spatula, gently fold in the fluor just till blended.  To fold, cut down through the mixture with the rubber spatula; scrape across bottom of bowl and bring spatula up and over mixture, close to the surface.  Repeat this circular down-up-and-over motion, turning bowl as you work.

Repeat sifting and folding in the remaining fluor-sugar mixture by fourths.  Press or shake fluor mixture through a sieve if you do not have a sifter.

Turn the batter into an ungreased 10-inch (24,5 cm) tube pan.  Using a rubber spatula, distribute the batter evenly around the pan.

Place pan on the rack as near to the center of the oven as possible.  Bake in 375ºF (188ºC) oven for 35 to 40 minutes or till cake springs back and leaves no imprint when lightly touched on top.

Remove cake from oven.  Invert cake in pan and place on the counter to thoroughly cool.  Inverting the pan prevents the pan to losing volume while cooling.

If cake pan doesn't have long enough legs, invert pan and set tube over a bottle; cool.

For a brown crust, remove cake from pan as soon as the cake is cooled, cake remains in the pan, the more the crust will adhere to the pan sides.  To remove cake, set pan right side up.  With a narrow spatula, losen the cake from the edges of the pan and the center tube.

Hold onto the center tube and lift out the removable bottom, being careful not to tear the cake.  To loosen the cake, slide a narrow spatula between the cake and the removable bottom.  Invert cake onto a plate, letting it slip off of tube. Use your hands to guide cake so that it doesn't tear.  This puts the smooth side up for frosting.  If cake "rocks", invert again.

If using pan without removable bottom, take spatula and gently lift cake off bottom to loosen.  Centro and upside-down serving plate over cake.  Holding tightly, invert plate and pan together.  Shake pan gently; carefully lift off.

TIP: Hollow out an angel cage by first cutting a 1 inch (2,5 cm) crosswise slice from the top of inverted cake; set aside.  With sharp narrow knife held parallel to cake sides, cut around cake 1 inch (2,5 cm from center hote and 1 inch (2,5 cm) from outher edge, leaving cake walls 1 inch (2,5 cm) thick.

Remove center with a spoon leaving 1 inch thick (2,5 cm) base.  Place base on serving plate.  Fill cavity with a favorite fruit or pudding filling.  Replac tio slice of cake.  Frost the cake with whipped cream.  Chill 2 to 3 hours.  Slice with serrated or electric fknife.