- Move oven rack to lowest position. Preheat oven to 375°. DO NOT prepare tube pan. Tube pan should be ungreased.
- Into a medium bowl, sift powdered sugar and flour. Set aside.
- In the bowl of a stand mixer, add egg whites and cream of tartar. Use the whisk attachment and whisk on medium until foamy.
- Turn mixer speed to high and continue whisking. Add 1 TBSP of granulated sugar at a time to mixer. Add in salt and vanilla.
- Whisk until stiff, glossy peaks have formed. Do not underbeat.
- Remove bowl from mixer.
- Sift the powdered sugar mixture, ¼ cup at a time over the egg white mixture. Gently fold in using a rubber spatula just until the powdered sugar mixture disappears. Continue until all the powdered sugar mixture has been added.
- Spoon batter into the ungreased tube pan. Gently run a knife or metal spatula through the batter to break any large air bubbles.
- Bake for 30 to 35 minutes. Top should spring back when lightly touched and the cracks feel dry.
- Remove from oven and immediately turn pan upside down. If your pan doesn’t have feet, place pan upside down on a bottle to cool.
- Allow to cool for about 2 hours or until completely cool. Run a knife or metal spatula around sides of pan to loosen cake. Remove from pan.
- I prefer to use fresh egg whites for this recipe. While you can use pasteurized egg whites from the carton, I have found they take longer to whip. I also think fresh egg whites are stronger.
- Be sure to have egg whites at room temperature before you start.
- It is super important that the beater and whisk are grease-free! If in doubt, rinse with lemon juice or vinegar.
- Don’t skip the sifting steps!
- The best pan to use is a 10 x 4” tube pan, the aluminum type with feet.
- DO NOT grease the tube pan.
- Angel food cake can be made ahead and frozen! Wrap with saran wrap twice and once with heavy duty aluminum foil. Place in freezer for up to 4 months. To defrost, remove from freezer and let the wrapped cake sit out until room temperature.