Angel Food Cake

Preheat oven to 350 degrees.

Combine cake flour and salt and sift together five times. Set aside.

Beat egg whites until frothy (lots of bubbles but still liquidy and loose.) Add cream of tartar and beat on high until stiff.

With mixer on medium-low, slowly sprinkle in sifted sugar as it mixes in.

Remove bowl from mixer and fold in sifted flour gently until it’s all combine. Sprinkle vanilla into the bowl and fold gently.

Spoon batter into tube pan—make sure there’s no grease or butter in there! Smooth the top and bake for 35-45 minutes, or until a wooden skewer stuck all the way to the bottom comes out clean. (Don’t open the oven while it’s baking!)

Carefully remove the cake from the oven and immediately invert it on a wine or vinegar bottle. Let it cool completely while hanging upside down. Once totally cool, remove it from the pan.