Rabbit River Angel Food Cake

Ingredients
12 large Rabbit River egg whites
1 ½cups white sugar
¾cup white flour
¾cup corn starch
1 tsp vanilla
¾tsp salt
1 ¾tsp cream of tartar

Method

• In a large bowl, add egg whites, then sprinkle salt and cream of tartar on top. Set mixture aside.
• Sift flour, cornstarch and ¾ of a cup of sugar together, three times. Set aside.
• Whip egg whites until slightly firm but not dry, adding the remaining sugar gradually.
• Beat egg whites until stiff peaks form.
• Fold in flour mixture, 2 tablespoons at a time, incorporating fully.
• Pour into ungreased 10 inch tube pan and back at 375° for 25 to 30 minutes, or until golden brown.
• Invert cake upside down, and cool completely. Serve with fresh strawberries and whipping cream, or vanilla ice cream.
• Enjoy!