Heavenly Angel Food Cake
2 cups sifted fine sugar
1 1/3 cups sifted cake flour
1 1/2 cups egg whites, at room temperature
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
Preheat oven to 350 degrees.
Combine 1/2 cup of sugar with the flour and sift together 3 times. Set aside. Place the egg whites, salt, and cream of tartar in the bowl of a mixer fitted with the whisk attachment and beat on high speed until the eggs make medium- firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and whisk about 1 minute more until very thick. Sift about one fourth of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour until it's all incorporated. Pour the batter into an ungreased 10 inch tube pan, smooth the top, and bake for 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.
Serve with sweetened fruit and whipped cream or drizzle with lemon glaze, 1/2 cup confectioners sugar mixed with 1 tablespoon of lemon juice.
Adapted from Barefoot Contessa