Angelfood Cake with Peach Chutney

Adapted by


1/4 cup water
2 teaspoons vanilla
1 3/4 cups sugar
1 1/4 cups cake flour, sifted
1/4 teaspoon salt
2 cups egg whites
2 teaspoon cream of tartar


Combine water and vanilla. Combine 3/4 cup of the sugar, four and salt and set aside. In a mixing bowl beat the egg whites until frothy. Add tartar and beat to soft peaks. Gradually add remaining sugar and beat until stiff peaks. Sprinkle the flour over the whites and fold in carefully. Pour into tube pan. Bake at 325° for 40 minutes, top will crack. Invert pan and cool completely for 2 hours. Run a knife around pan to remove.