Angel food cake is a delicious yet light cake, perfect for any occasion. It can be garnished with your favorite fruit, a thin glaze drizzled over the cake, or enjoyed plain.

Step 1: Set Out Ingredients

1 cup of cake flour or 14 tablespoons all purpose flour
1 1/2 cups sugar, divide evenly between two bowls
12 egg whites (approximately 1 1/2 cups)
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt

Step 2: Separate Eggs

Separate eggs whites from egg yolks. Let egg whites warm to room temperature

Step 3: Sift

Add flour to 3/4 cup of sugar and sift twice. In a different bowl sift the sugar twice. Sifting the flour and sugar makes the cake lighter and fluffier.

Step 4: Preheat Oven

Preheat oven to 375 degrees Fahrenheit.

Step 5: Beat Till Foamy

In a mixer beat egg whites until foamy.

Step 6: Beat Until Soft Peaks Form

Add cream of tartar, vanilla, and salt to the egg whites. Beat until soft peaks form, it should be moist and glossy.

Step 7: Beat Till Stiff Peaks Form

Add 3/4 cup of sifted sugar into egg white mixture, 2 tablespoons at a time. Continue beating whites until eggs hold stiff peaks.

Step 8: Mix in Flour Mixture

Sift a fourth of the flour mixture into your fluffy egg whites, fold in and repeat until all of the flour is mixed. If you over mix it won’t be as light and fluffy.

Step 9: Transfer to Tube Pan

Transfer to the tube pan and bake at 375 degrees for 35 to 40 minutes. Invert cake in pan and cool thoroughly about two hours.

Step 10: Enjoy!

You can enjoy having a slice of this heavenly cake with a thin glaze of frosting, strawberries, or plain. If you decide to try the glaze here is the recipe.
Glaze:
1 cup powdered sugar
2 to 3 tablespoons milk
Few drops of vanilla
Add all ingredients into a bowl and mix until a glaze forms. Drizzle glaze over cake.