Angel Food Cake

Ingredients:

• 3/4 cup sugar
• 1/2 cup premium wheat flour
• 7 egg whites from category CO eggs
• 2 tsp vanilla extract
• 3/4 tsp cream of tartar
• 1/4 teaspoon salt
• Sour cream for decoration
• Toasted coconut flakes for garnish
• 1 orange, sliced ​​for garnish
• Additional device: standard size bread pan

Preparation:

1. Preheat oven to 160°C.
2. In a spice grinder or mini food processor, beat half the sugar with the flour for 5 seconds. Transfer to a small bowl.
3. In a large bowl, with a mixer on medium speed, beat the egg whites with the vanilla extract, cream of tartar, and salt until foamy.
   
   Slowly whisk in the remaining sugar (not the one with the flour). Beat until soft, moist peaks form. Add the sugar-flour mixture, half at a time, mixing with a silicone spatula.
4. Pour the batter into an ungreased loaf pan. Bake for 35-40 minutes.
5. Invert the pan and place it on two tin jars, resting the narrow edges of the pan on the jars. This will allow the cake to ventilate. After 45-60 minutes, remove the cake from the pan, loosening it from the edges with a knife. Cool completely and slice with a serrated knife.