Directions: |
Directions:Preheat oven to 325º and put the rack in the lower middle position.
In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside. Keep the rest in the food processor or blender.
Add the cake flour and salt. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
In the bowl of a stand mixer fitted with the whisk, whip the egg whites and cream of tartar on medium-low until foamy -- about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar that you set aside. Whip until soft peaks form, about 5-6 minutes. Add the vanilla and beat until just incorporated.
In 3 additions, slowly sift the flour mixture into the egg white mixture, gently folding with a rubber spatula after each addition.
Pour and spread the batter into an ungreased 9 or 10 inch tube pan, shaking the pan gently on the counter to smooth down the surface.
Bake the cake until a toothpick comes out clean -- about 40-45 minutes. Rotate the pan halfway through baking.
The cake will rise up very tall, so when you remove it from the oven, cool it completely upside down set on a wire rack for about 3 hours. It helps to set it on a slender-necked bottle so that the surface of the cake does not get smushed.
Once cooled, run a knife around the edges and gently tap the pan on the counter to release the cake.
Leftovers can be stored in the fridge for several days.
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This recipe for Angel Food Cake is from