Angel food cake:
1 1/2 c sifted pastry and cake flour
14 large eggs, separated
1 1/2 tsp cream of tartar
1 1/2 c extra fine sugar
Turn on the oven to 350C.
Sift the flour and half the sugar together twice and put aside.
Put the egg whites in a mixer and mix until frothy. Add the cream of tartar.
Once the egg whites have a solid consistency add half of the left over sugar.
Once blended well add the remainder of the sugar and mix until the egg whites are are glossy and have a solid consistency.
Blend in the flour/sugar mixture in 3 separate additions. Blend well, but don't over mix.
Put in the over for about 45 minutes.