Anniversary Angel Food Recipe

Photo by: Taste of Home Sift flour and 3/4 cup sugar four times; set aside. In a bowl, beat egg whites, cream of tartar, vanilla and salt on high speed until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 2 tablespoons at a time, beating well after each addition.

Sift flour mixture, a fourth at a time, over egg white mixture; fold gently, using about 15 strokes for each addition. Pour into an ungreased 10-in. tube pan.

Bake at 325° for 40-45 minutes or until lightly browned and cracks feel dry. Immediately invert the pan; cool completely. Remove to a serving plate. Combine cream, sugar, cinnamon and ginger; frost top and sides of cake. Decorate with roses and mint if desired. Refrigerate or serve immediately. Yield: 16 servings.