Angel Food Cake

Ingredients

• 1 3/4 cups (350g) granulated sugar
• 1 cup + 2 tbsp (133g) cake flour, spooned & leveled
• 1/4 tsp salt
• 12 large egg whites, at room temperature
• 1 1/2 tsp cream of tartar
• 1 1/2 tsp pure vanilla extract
• Optional: confectioners' sugar, whipped cream, and berries for serving

Directions

1. Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
2. In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside. Add the cake flour and salt to the remaining sugar in the food processor. Pulse 5-10 times until the mixture is aerated and light.
3. In a large bowl using a hand or stand mixer with a whisk attachment, whip the egg whites and cream of tartar on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the reserved 1 cup of sugar. Whip until soft peaks form, about 5-6 minutes. Add the vanilla extract and beat just until incorporated.
4. In 3 additions, sift the flour mixture into the egg white mixture through a fine mesh strainer, gently folding with a rubber spatula after each addition. Do not add all at once. Pour and spread the batter into an ungreased 9 or 10 inch tube pan and shimmy the pan to smooth the surface.
5. Bake until a toothpick inserted comes out clean, about 40-45 minutes, rotating the pan halfway through. Remove from the oven and cool completely upside-down on a wire rack, about 3 hours. Once cooled, run a thin knife around the edges and gently tap the pan on the counter to release the cake.
6. Dust with confectioners' sugar if desired. Slice with a sharp serrated knife and serve with whipped cream and fresh berries.