Angel Food Cake

Directions

1. Preheat the oven to 350°F. Sift the flour and 1/3 cup sugar onto a large plate and set aside.
2. Place the egg whites and cream of tartar in a large bowl and whisk until frothy.
3. Combine 1/2 cup sugar and salt and add to the whipping egg whites in a slow, steady stream.
4. Add the vanilla extract, and continue whisking until the mixture forms stiff peaks.
5. Sift the flour mixture over the egg whites and fold in very gently with a large metal spoon until well blended.
6. Spoon the mixture into an ungreased 10-inch tube pan, gently smoothing the top. Bake until golden brown and cake springs back when lightly touched in the center, about 35 minutes.
7. Invert the cake, still in the pan, onto a wire rack and leave to cool completely, upside down. When it is cool, slide a long knife around the side of the pan to loosen the cake, then invert it onto a serving plate. (The cake can be kept, wrapped in plastic or stored in an airtight container, for 1 to 2 days.)