1-Getting ready: Getting ready for this angel food cake takes about 25 minutes, with baking time around 40 minutes and total time including cooling about 4 hours. Start by preheating your oven to 325°F (163°C) and gathering all ingredients for smooth preparation. Pulse the granulated sugar in a food processor to make it fine, then set aside 1 cup of it for later use.

2-Next: mix the remaining sugar with the cake flour and salt in a separate bowl. In a large bowl, whip the egg whites with cream of tartar until foamy, then gradually add the reserved fine sugar while beating until soft peaks form. Stir in the vanilla extract to add flavor, keeping the mixture light and airy.

3-Gently fold: the dry ingredients into the egg white mixture in three additions, being careful to maintain the batter’s volume and avoid deflating it. For more tips on maintaining volume, check out our baking basics guide on the site. Pour the batter into an ungreased tube pan, smooth the surface, and bake for 40-45 minutes until lightly golden.

4-Once baked, invert the cake onto a wire rack and allow it to cool upside down for about 3 hours before removing it from the pan. Use freshly separated egg whites and whip them only to soft peaks to prevent collapse, and always avoid greasing the pan to ensure proper rising. Slice with a serrated knife to avoid squishing, and gradually sift dry ingredients to retain the cake’s volume.