Heavenly Angel Food Cake
1 1⁄4 cup sugar
1 cup cake flour
1⁄2 teaspoon salt
12 egg whites (room temperature)
1 teaspoon cream of tartar
1 teaspoon vanilla extract
Heat oven to 350°F.
Sift 1/4 cup of the sugar, the flour, and salt together 3 times.
Beat the egg whites and a large mixer bowl until foamy. Sprinkle with the cream of Tartar and beat until stiff but not dry. Beat in the vanilla. Then beat in the remaining 1 cup sugar, 1 tablespoon at a time. Beat until the peaks are stiff and glossy.
Gently fold the flour mixture into the egg white mixture.
Pour the batter in and ungreased 10 inch tube pan. Bake until the cake springs back when lightly touched, about 50 minutes. Invert the pan over the neck of a wine bottle. Let cool for several hours.
Run a knife around the side of the pan to loosen the cake in invert cake onto a platter.
Note that many modern to pans have a tall center tube so that one may invert the pan directly onto a surface to cool without placing it onto a wine bottle. If you do not have a to pan with a tall middle, you’ll want to use a wine bottle or other glass bottle as described.