Angel Food Cake

Ingredients

• 4 1/2 oz cake flour (1 cup, see note)
• 12 oz sugar (1 1/2 cups, divided)
• 1/4 teaspoon salt
• 12 large egg whites (14 oz)
• 1 teaspoon cream of tartar
• 2 teaspoons vanilla extract
• 2 oz water (1/4 cup)

Instructions

1. 1

   Preheat the oven to 350 °F. Have an angel food pan, or tube pan, ungreased, ready for the batter.

2. 2

   Into a medium bowl sift 4 ½ oz cake flour, half the sugar and ¼ teaspoon salt. Whisk the ingredients together to distribute the salt and sugar evenly. Set aside.

3. 3

   In a large mixer bowl or in the bowl of a stand mixer, whisk 12 large egg whites on medium speed until frothy. Add 1 teaspoon cream of tartar and continue whipping until soft peaks form. With the mixer running, gradually add the remaining sugar. Increase the speed to medium-high and continue whipping until stiff peaks are formed. The total whipping time will be about 8-10 minutes.

4. 4

   Add 2 teaspoons vanilla extract and 2 oz water and whip back to full peak.

5. 5

   Sift 1/3 of the flour mixture over the meringue and use a spatula to fold in the flour until it's almost incorporated. Sift and fold in the remaining flour mixture in two batches. Fold just until all the flour is incorporated.

6. 6

   Scoop the batter into the tube pan and spread to even layer. Bake until the cake is lightly browned and springs back when pressed or a toothpick inserted in the center comes out clean, about 35-40 minutes.

7. 7

   Remove the pan from the oven and immediately invert the pan over a cooling rack. Leave the pan inverted until the cake is completely cool.

8. 8

   Run a small spatula or paring knife around the sides of the cake to loosen and release the cake from the pan.

9. 9

   The cake will keep, well-wrapped, at room temperature for several days.