Angel Food Cake

• 1 cup cake flour
• 1 1/2 cups granulated sugar, divided
• 12 large egg whites, room temperature
• 1 1/2 teaspoon cream of tartar
• 1 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups mixed fresh berries for serving

Instructions

1. 1

   Preheat oven to 325°F (165°C). Have a 10-inch ungreased tube pan ready.

2. 2

   Sift together flour and 3/4 cup sugar. Repeat sifting 3 times to aerate.

3. 3

   In a clean, dry, large mixer bowl, whip egg whites, cream of tartar, vanilla, and salt on medium speed until soft peaks form.

4. 4

   Gradually add the remaining 3/4 cup sugar, about 2 tablespoons at a time, whipping on high until stiff peaks form.

5. 5

   Sift about one-fourth of the flour mixture over the whites. Gently fold in with a spatula. Repeat until all flour is incorporated.

6. 6

   Spoon batter into the ungreased tube pan. Run a knife through the batter to release air pockets.

7. 7

   Bake for 40-45 minutes, or until cracks feel dry and top springs back when touched.

8. 8

   Invert the pan immediately onto a wire rack or bottle neck. Let cool completely upside down (about 1.5 hours).

9. 9

   Loosen sides with a knife to remove cake. Serve with fresh berries.