Preheat the oven to 375° F. Sift together the cake flour and
granulated sugar (3/4 cup - 2 tablespoons); set aside. In clean bowl
beat the egg whites, cream of tartar and salt until soft peaks form.
Then slowly add the granulated sugar (3/4 cup) and beat on high until
stiff peaks form. Gradually sift the flour mixture into the egg whites
and fold gently until everything is well incorporated. Stir in the
vanilla extract. Then spoon the batter into an ungreased angel food
cake pan and once all the batter is in, run a knife through the batter
to remove any air pockets. Bake in the oven for 30 to 35 minutes or
until the top of the cake springs back when touched lightly with a
finger. Once the cake is finished baking remove it from the oven and
invert the pan to cool completely.
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