Angel Food Cake

ingredients

1 cup of egg whites (at room temperature and perfectly free of any yolk)
1 cup sifted cake flour (like Monarch Cake and Pastry Flour)
1 cup of superfine white sugar (or process regular white sugar in a food processor for 2 minutes)
1/4 tsp. salt
1 tsp. cream of tartar
1/2 tsp. vanilla or almond extract (or try orange or lemon extract for a fresh summer taste)

method

Beat egg whites and salt until frothy. Add cream of tartar and beat until stiff but not dry. Gradually fold in sugar and extract. Lastly, fold in the sifted pastry flour by sprinkling it over the top and folding in just until the flour is incorporated.

Place batter into an ungreased tube pan.

Bake in a preheated 325° F. oven for one hour. (Do not open the oven door until the cake has been in the oven at least 30 minutes.) Cool in the pan inverted. If the cake is cooled upright or removed from the pan while warm, the delicate cake with not have the time to become firm and the cake will collapse under its own weight. Tip: for inverted cooling, use a wine or other bottle and set the tube part of the pan over the neck of the bottle. Failing that, elevate just the sides of the upside down pan to raise it several inches off the surface.