ANGEL FOOD CAKE
Makes 1 (10-inch) cake (photo on page 79)
Conventional thinking tells us a tube pan is essential for angel food cake, but this beautiful bake proves that cast iron can handle just about anything.
1½ cups cake flour*
2 cups sugar, divided
1½ cups egg whites, room temperature (about 11 large)
1 teaspoon cream of tartar
½ teaspoon kosher salt
1 tablespoon vanilla extract
Sweetened whipped cream and fresh berries, to serve
1. Preheat oven to 350°. Cut a circle of parchment paper to fit in bottom of a 4-quart straight-sided cast-iron Dutch oven. Lightly spray paper with cooking spray; press paper, spray side down, in bottom of pot, being careful not to get spray on sides of pot.
2. In a medium bowl, whisk together flour and1 cup sugar.
In a large bowl, beat egg whites, cream of tartar, and salt with a
