cup cake flour
large egg whites, room temperature
tsp cream of tartar
tsp pure vanilla extract
1.) Preheat oven to 350°. Place flour and salt in a sieve set over a bowl;sift in a bowl and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine. 2.) Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides. 3.) Gently spoon batter into an ungreased angel-food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan for 1 hour. Run a knife around the inside of the pan and around the tube to release cake and unmold. Use knife to release cake from bottom of pan and remove. For Chocolate Variety: Replace 1/4 cup cake flour with 1/4 cup unsweetened cocoa powder; reduce vanilla extract to 1 tsp. Serving Option: Serve with sweetened whipped cream and sauce made from 10 ounces frozen raspberries and 1/2 cup sugar simmered together for 10 minutes.