Brown Sugar Angel Food Cake

Directions

Preheat oven to 350℉ (180℃).

Have an ungreased 10-inch tube pan at hand.

Combine cake flour and 1 cup brown sugar.

In a large bowl, beat egg whites with cream of tartar and salt until foamy.

Gradually add second cup of brown sugar.

Continue to beat until stiff peaks form.

Add vanilla; blend well.

Divide flour-brown sugar mixture into 4 portions.

Use a large rubber spatula to fold each portion in separately; gently lift meringue up and roll it over onto itself.

Fold JUST until no traces of dry ingredients can be seen.

Gently push batter into pan.

With a long, sharp knife, make 5 or 6 vertical cuts through batter to get rid of large air pockets.

Bake 45 minutes, or until top of cake springs back after it is lightly touched with a finger.

As soon as cake is removed from the oven, IMMEDIATELY invert pan.

If pan does not have legs, place the center tube over the neck of a large, heavy bottle.

Do not remove from pan until cake is COMPLETELY cool.

Takes at least an hour.

Dust with sifted powdered sugar, or frost with a favorite icing.