Angel Food Cake

• 1 c cake flour

• 1.5 c sifted granulated sugar

• 12 large room temp egg whites

• 1/2 t kosher salt

• 1 t pure vanilla extract

• 1.5 t cream of tartar

Preheat oven to 350.

Use a 10″ nonstick springform cheesecake pan and cut a parchment round and line the bottom. Do not grease.

In a large bowl whisk flour with 3/4 c sugar. Set aside.

Beat egg whites, salt and vanilla on medium high speed until frothy- 2 minutes.

Sprinkle cream of tartar on top and continue to beat, increase speed to high. Beat for another 4-5 minutes or until stiff peaks form and it looks glossy and sort of like thick pudding.

Add the rest of the sugar, 1/4 c at a time.

Slowly and carefully fold in the flour/sugar from earlier. Pour into pan.

Bake 45 minutes or until top is golden and it jiggles and toothpick comes out clean.

Immeditely flip upside down and leave it completely alone for 90 minutes.

Once the time is up use knife to edge it out of pan.

Serve with cream and fruit.