Angel Food Cake

1. To make an angel food cake, preheat your oven to 350°F and position a rack in the bottom third of the oven. You’ll need an angel food cake pan, but no need to butter or flour it.

2. Separate the egg whites one by one, transferring them to a larger bowl or measuring cup. This way, if a yolk breaks, you won’t ruin all the egg whites.

3. For the dry ingredients, you have two options. If you have a food processor, combine half the super fine sugar and all the cake flour in the bowl of your processor and pulse. Sift the mixture into a bowl and set aside. If you prefer not to use a processor, sift the flour and sugar into a bowl five or six times.

4. In the CLEAN bowl of your stand mixer fitted with a whisk attachment, pour the egg whites, cream of tartar, salt, and vanilla. Run the mixer on low, then increase the speed to medium-high. Gradually sprinkle in the remaining sugar one tablespoon at a time, while the mixer is running. Adding the sugar too fast will prevent a thick meringue.

5. When you reach the stiff peak stage, it’s time to fold in the dry ingredients. Add 1/4 cup of the dry mixture at a time and fold it in with a spatula. Repeat until all the flour and sugar are incorporated.

6. Transfer the batter to the cake pan and run a knife or skewer through it a few times to break up any air bubbles.

7. Bake at 350°F for 35-40 minutes, or until the cake is golden brown and a skewer inserted in the center comes out clean.

8. Invert the cake onto the counter and let it cool upside-down for an hour. Most angel food cake pans have feet to allow for this, but if not, invert it onto a wire rack.

9. Once the cake is cooled, run a thin knife along the inner and outer edge, then remove the center piece. Run the knife along the bottom of the pan and invert onto a cake stand. Serve alone or with whipped cream and berries.