Perfect Angel Food Cake

Light and sweet angel food cake that is a perfect dessert to any summer bbq.

Servings 12 people

Adjust an oven rack to the lower middle position and heat oven to 325 degrees. Whisk the flour and salt in a bowl. Process the sugar in a food processor until fine and powdery. Reserve half of the sugar in a small bowl. Add the flour mixture to the food processor with the remaining sugar and process until aerated about a minute.
With an electric mixer on medium low speed, beat the egg whites and cream of tartar until frothy, about a minute. Increase the speed to medium high. With the motor running, slowly add the reserved sugar and beat until soft peaks form, about 6 minutes. Add the vanilla and mix until incorporated.
Sift the flour mixture over the egg whites in 3 additions, folding gently with a rubber spatula after each addition until incorporated (try to not deflate the egg whites too much) Scrape the mixture into a 12 cup ungreased angel food cake pan
Bake until a toothpick inserted into the center comes out clean and cracks in the cake appear dry, 55-65 minutes. It should look dark brown. Cool, upside down till room temperature, about 3 hours. To unmold, run a knife along the interior of the pan and turn the cake out onto a platter. Serve with whipped cream and berries (optional but my favorite way to eat it)

Don't try to use all purpose flour it will not come out the same

You can get away with not processing the sugar but it won't be as fluffy

Be careful to not let any yolk get into the egg whites or they will not whip up