Angel Food Cake

Set an oven rack just below center. Preheat oven to 325° F.

In a food processor or blender, pulse the sugar until powdery fine. Set aside 1 cup, add cake flour and salt and pulse until light and aerated.

In a large mixing bowl, sprinkle the cream of tartar over the egg whites. Whip until foamy. Start adding the reserved 1 cup of sugar into the egg whites, and continue whipping at medium-high speed until soft peaks form. (Soft peaks will sag a little.) Beat in vanilla extract, just until incorporated.

Gently sift flour mixture over the egg whites in small doses, slowly folding in each addition. To avoid a dense cake, don’t overmix! Spread the batter evenly into an ungreased 9- or 10‑inch tube pan.

Bake about 40 to 45 minutes until an inserted toothpick comes out clean. Rotate the pan 180° half way through baking. Cool the cake upside down on a wire rack for about 3 hours.

When cooled, carefully run a knife along the outer edge of the cake, tapping the pan on the counter gently until the cake releases. Invert the cake onto a serving plate.

Serving Options: Dust with powdered sugar. Serve with whipped cream and berries or sliced fruit.

Tip: slice the cake using a serrated knife.