Honey Angel Food Cake

1. 1

   Place a 10-inch tube pan in the oven. Preheat the oven to 425 degrees F (220 degrees C).

2. 2

   Beat the egg whites with the salt in a glass or metal bowl until foamy. Add the cream of tartar and continue beating until the egg whites hold peaks. Gradually add the honey while continuously beating to blend until stiff peaks form. Lift the beater or whisk straight up: the egg whites should form sharp peaks.

3. 3

   Sift the flour and white sugar together. Add 1/3 of the flour mixture to the egg whites and gently fold with a spoon to combine; repeat with two more additions of the flour mixture until fully incorporated. Stir the vanilla into the batter.

4. 4

   Remove the hot tube pan from the preheated oven. Pour the batter into the hot pan. Thump the pan several times on a flat surface to release air bubbles in the batter.

5. 5

   Bake in the preheated oven until golden and the top springs back when lightly pressed, 22 to 25 minutes. Cool the cake in the pan on a wire pastry rack for at least 2 hours. Run a long, thin metal spatula or knife around the edge of the pan to loosen the cake from the pan.

• Calories 148.64 kcal Moderate
• Protein 1.47 g Low Source
• Carbs 37.21 g Moderate
• Total Fat 0.12 g Low Source
• Saturated Fat 0.06 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.17 mg Low Source
• Sodium 28.19 mg Low Source
• Fiber 0.65 g Low Source
• Sugar 27.66 g High
• Added Sugar 0.0 g Low Source
• Calcium 0.78 mg Low Source
• Iron 0.56 mg Low Source
• Potassium 1.84 mg Low Source
• Vitamin A 0.66 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten