Angel Food Cake

Steps

1. Preheat the oven to 375 degrees Fahrenheit. Have a 9 or 10-inch tube cake pan ready for the batter. Do not grease the pan!

2. Add 1 ⅔ cup granulated sugar to a food processor and pulse 4-5 times to finely blend the sugar.

3. Before whipping your 12 large egg whites wipe down the bowl and whisk of a stand mixer with white distilled vinegar or fresh lemon juice. Once the bowl is dry, add the egg whites and 1 teaspoon cream of tartar. Whip on medium-high speed for about a minute or until the egg whites are very frothy.

4. With the mixer on medium-high, slowly add the pulsed sugar to the egg whites. Once all of the sugar has been mixed in, whip the egg whites on high speed until medium-stiff peaks form, about 4-5 minutes. Add 2 teaspoons vanilla extract and whip just until incorporated.

5. Sift 1 cup + 2 tablespoons cake flour and 1 large pinch salt into the egg whites in 2-3 additions. Between each addition, use a clean silicone spatula to fold the flour into the egg whites until only a few streaks of flour remain. Once the last flour has been added, fold it in until no streaks of flour remain.

6. Carefully spoon the batter into a 9 or 10-inch tube pan and smooth over the top.

7. Bake the cake for 35 to 40 minutes, or until the cake springs back when very lightly pressed on or a toothpick comes out clean from the center.

8. Invert the cake upside down over a cooling rack and let the cake cool completely. Once the cake is cooled, run a sharp knife around the outside and center of the pan to help it release from the pan.

9. Slice with a serrated knife and serve with whipped cream and fresh berries.