Abby Cadabby’s Angel Cake

An angel food cake contains no fat, and this one uses a little less sugar than usual. It’s a great base for fresh fruit and berries. Top it with a dollop of whipped cream on special occasions. Fairy delicious!
Preparation time: 10 minutes
Baking time: 35 minutes
Makes 12 servings
Ingredients for the cake:
10 large egg whites, (11⁄4 cups)
1 tsp. cream of tartar
1⁄4 tsp. salt
1 cup sugar
1 tsp. vanilla extract
1 cup cake flour
Ingredients for topping:
Chopped fresh fruit or mixed berries
Whipped cream (optional)

Tip: If your angel cake pan has “feet,” turn the pan upside down onto a rack or counter and let cool completely, about 2 hours. If it does not have feet, invert the pan over the neck of a filled bottle with a protruding top that fits in the center opening of the pan.
Set an oven rack to the lowest position, removing other racks, if necessary. Preheat the oven to 350°F.
In a large bowl with an electric mixer, beat the egg whites until frothy. Add cream of tartar and salt. Beat until soft peaks form when the mixer is turned off and beater is lifted. (Soft peaks fold over rather than standing up stiff.)
Gradually beat in the sugar, then the vanilla, beating after each addition until blended.
Add the flour, 1⁄4 cup at a time. With the help of an adult, use a rubber spatula to very gently fold in each addition, just until mixed.
Turn the batter into an ungreased, 9-inch-diameter angel food tube pan.

Bake until a toothpick inserted in center comes out clean, about 35 minutes. Turn the cake upside down on a cooling rack or heatproof counter until cooled completely. Run a thin metal spatula or knife around the outer edge and inner tube to loosen the cake from the pan. Gently ease the cake out of the pan.
To serve, slice the cake with a serrated knife.
Just before serving, combine the chopped fruit or berries in a medium bowl. Spoon the fruit over the cake. Top with a dollop of whipped cream,
if you like.

Source: Sesame Street B is for Baking: 50 Yummy Dishes to Make Together by Susan McQuillan (Wiley, $16.95)