Light-as-Air Classic Angel Food Cake

Ingredients

Tick the ingredients as you go

• 1 3/4 cups granulated sugar, 350 g; see Notes
• 1 cup + 2 Tbsp cake flour, 133 g, spooned and leveled
• 1/4 tsp salt
• 12 large egg whites, at room temperature; see Notes
• 1 1/2 tsp cream of tartar
• 1 1/2 tsp pure vanilla extract
• confectioners' sugar, whipped cream, and berries, optional, for serving

Instructions

1. 1

   Position a rack in the lower-middle of the oven and heat it to 325°F (163°C).

2. 2

   Blitz the granulated sugar in a food processor or blender until it is fine and powdery. Measure out 1 cup and set it aside for the next step. Add the cake flour and salt to the sugar left in the processor and pulse 5-10 times until light and airy.

   
3. 3

   With a stand mixer fitted with the whisk (or a hand mixer), beat the egg whites and cream of tartar on medium-low for about 1 minute, until foamy. Turn the speed up to medium-high and gradually add the reserved 1 cup of sugar, then keep whipping for about 5-6 minutes, until soft peaks form. Beat in the vanilla just until incorporated.

   
4. 4

   Sift the flour mixture over the whites through a fine-mesh sieve in 3 additions, gently folding with a spatula after each one. Pour the batter into an ungreased 9- or 10-inch tube pan and give the pan a little shake to level the top.

   
6. 5

   Bake for 40-45 minutes, turning the pan halfway through, until a toothpick inserted comes out clean. Turn the pan upside down on a wire rack and let the cake cool completely this way, about 3 hours. Slide a thin knife around the edges and tap the pan to release the cake.

   
7. 6

   Dust with confectioners' sugar if you like, cut with a serrated knife, and serve with whipped cream and berries.

   
8. 7

   Keep leftovers in the refrigerator for up to 5 days.