Angel Food Cake - egg whites

Method

• Let egg whites stand at room temperature for no more than 1 hour (15 minutes in hot weather).
• Sift flour and 3/4 cup sugar together 3 times.
• Beat whites and salt in large bowl at high speed until foamy.
• Add cream of tartar and vanilla, beating to soft peaks.
• Gradually beat in remaining 1 cup sugar until stiff peaks form.
• Gradually fold flour-sugar mixture into whites.
• Turn into an ungreased 10-inch tube pan.
• Draw knife once through batter to remove large air bubbles.
• Bake in preheated 375° oven for 30 to 40 minutes or until long, wooden pick inserted in center tests clean.
• Cool 1 hour.
• Loosen cake around tube and sides with long, thin metal spatula. Remove cake and serve.