Vanilla Angel Food Cake
     香草天使蛋糕
     This dessert is made using egg whites only, no yolks, and during baking develops a delicious golden crust that hides the tender, pure white interior. Here it is served with creamy low-fat yogurt and summer berries, but it is just as tempting with juicy peaches, mangoes, or apricots.
     这种甜点是用蛋白做成的，完全不用蛋黄。在烘焙的过程中，它会慢慢在表层烤出漂亮的金黄脆壳，包裹着柔软、纯白色的蛋糕。这里我们用它搭配低脂酸奶和夏天的浆果，不过它和多汁的桃子、芒果或李子也很搭哦！
    Preparation time 15 minutes
     准备时间15分钟
     Cooking time 35 minutes
     烘焙时间35分钟
     You Will Need
     材料：
     Cake
     蛋糕部分
     1 cup sifted cake flour
     一杯晒过的蛋糕粉（低筋面粉）
     1/3cup sugar
     1/3杯糖
     8 large egg whites, at room temperature
     8个蛋白，室温
     1 teaspoon cream of tartar
     1茶匙塔塔粉
     1/2 cup sugar
     1/2杯糖
     1/4 teaspoon salt
     1/4茶匙盐
     1 teaspoon pure vanilla extract
     1茶匙香草精
     Garnish
     装饰（可选）
     8 ounces strawberries, cut into quarters
     8盎司草莓、切块
     8 ounces (1/2 pint) raspberries
     8盎司红莓
     8 ounces (1/2 pint) blueberries
     8盎司蓝莓
     1 container (8 ounces) light vanilla yogurt
     一杯低脂香草酸奶
     What to Do
     步骤
     1. Preheat the oven to 350°F. Sift the flour and 1/3 cup sugar onto a large plate and set aside.
     1. 预热烤箱到350华氏度（约摄氏180°），晒面粉和1/3杯的糖备用。
     2. Place the egg whites and cream of tartar in a large bowl and whisk until frothy. Combine 1/2 cup sugar and salt and add to the whipping egg whites in a slow, steady stream. Add the vanilla extract, and continue whisking until the mixture forms stiff peaks.
     2. 将蛋白和塔塔粉放在一个大碗里，打至起泡。缓缓加入剩下1/2杯的糖和一茶匙的盐，最后加入香草精，然后继续搅拌，直到完全变成白色的细腻泡沫，把碗倒过来也不会倒出来，才算完成。（沪江小编提醒：这步很重要哦！搅拌一定要均匀，否则最后蛋糕就不会松软）
     3. Sift the flour mixture over the egg whites and fold in very gently with a large metal spoon until well blended.
     3. 将第一步中完成的面粉分批倒入蛋白的混合物中，用一个大勺子以切拌的方式混合均匀，这时候不可以搅拌。
     4. Spoon the mixture into an ungreased 10-inch tube pan, gently smoothing the top. Bake until golden brown and cake springs back when lightly touched in the center, about 35 minutes.
     4. 将混合物倒入模具，抚平表层。烤到金黄色，轻碰蛋糕它会弹起来的程度，大约35分钟。
     5. Invert the cake, still in the pan, onto a wire rack and leave to cool completely, upside down.
     5. 蛋糕脱模、放在架子上让它完全冷却。
     6. Just before serving, mix together the strawberries, raspberries, and blueberries. Spoon the fruit into the hollow in the center of the cake. Serve each slice with a dollop of vanilla yogurt.
     6. 在吃之前混合好各种浆果，把蛋糕和水果装盘，加一勺香草酸奶。