Angel Food Cake

Preheat oven to 350 F.

In a blender or food processor add granulated sugar and powdered sugar. Process until sugar is fine and well blended. Set 1/3 cup of the processed sugar aside to be mixed with flour.

In the bowl of a mixer fitted with a whisk attachment add egg whites, cream of tartar and sea salt. Mix on high speed until medium peaks form. Add vanilla and turn mixer to medium. Slowly add sugar/ powdered sugar mixture (the larger amount, not the 1/3 cup) to the egg whites while beating on medium. Beat until egg whites become thick and glossy stiff peaks form.

In a blender or food processor add cake flour and reserved 1/3 cup of sugar. Pulse until blended.

Fold 1/3 of the flour mixture into the egg white mixture until almost blended. Repeat with another 1/3 of the flour mixture. For the last 1/3 of the flour mixture fold until fully incorporated and flour is no longer visible.

Place batter into an ungreased 10-inch tube pan. Smooth top to the edge.

Bake for 35-40 minutes on the middle rack of the oven until a toothpick inserted in the center of the cake comes out clean. Invert the pan and set on a cooling rack until cool.

Once cool, remove cake from the pan and enjoy!