Cinnamon Ripple Angel Food Cake Recipe

1 1/2 cups 1 cup plus 1 Tb 1 1/2 cups 1/4 tsp 3/4 tsp 1 tsp 3 to 4 tsp

Egg whites ( about 12 to 14 large eggs ) Sifted cake flour Sugar divided Salt Cream of tartar Vanilla extract Ground cinnamon

Oven Temp ~ 350°        Baking Time ~ 45  Min. Pan Type ~ 10 inch tube pan

Preheat the oven,

Separate the eggs, adding the whites to a liquid measuring cup until you
have 1 1/2 cups. It will take about 12 large eggs.
Sift the flour before measuring. If you do not have a sifter, use a whisk to fluff the flour before measuring. Add about half the sugar to the flour and sift again.

Beat the egg whites in a large bowl, adding the salt and the cream of tartar to the whites as soon as they become foamy. Continue beating. As soft peaks begin to form, add the remaining sugar and extracts. Beat until peaks form.

Using a spatula, gently fold the flour and sugar mixture into the egg white foam with “over and up” motions. Be sure to scrape the bottom of the bowl or the flour mixture will sink. Mix only until the flour is moistened. Working the batter longer tends to drive the air bubbles from the foam and reduces the cake's volume.

Scrape the batter into pan in three or four layers. Sprinkle the cinnamon through a fine sieve onto the batter between layers. Bake immediately until the cake is done.

When the cake is removed from the oven, immediately invert the tube pan onto the counter. Many tube pans have legs for this purpose. If the tube pan does not have legs, invert the pan over a narrow-necked bottle inserted into the tube.