Copyright Thomas Saaristo  All Rights Reserved
Angel food cake
1 1/4 cups confectioners sugar
1 cup flour
1 1/2 teaspoons cream of tartar
2 teaspoons pure vanilla extract
1/4 teaspoon Extra fine salt
12 large egg whites, at room temperature
1 cup white sugar

Set oven rack to center position and heat oven to 350 degrees Fahrenheit. Have ready
a 10 inch tube pan

Sieve confectioners sugar and flour into a large bowl and whisk thoroughly

Add cream of tartar, vanilla extract and salt to egg whites; beat on high speed.
Gradually add sugar, and beat to stiff peaks

Fold in flour mixture, 1/4 cup at a time

Gently spoon batter into pan and cut through batter with a butter knife to remove
any air pockets

Bake 40 to 45 minutes or until cake springs back when lightly touched

Immediately invert pan (if your tube pan does not have feet to support when
inverted, turn the pan over and slip the core over a stable wine bottle)

Cool Angel food cake to room temperature (the center of the bottom of the pan will
be completely cooled) before removing from the pan