A classic recipe that is so delicious on its own or served with some fresh berries and whip cream.
Sift cake flour and 1 cup white sugar together 3 times. Set aside. Whip egg whites until stiff.
Gradually add 1 cup white sugar to egg whites. Add cream of tartar, pinch of salt and vanilla.
Gradually add the sugar/cake flour mixture.
Fold in very gently with wire whip.
Pour batter into an angel food cake pan, take a knife through to get bubbles out.
Bake at 300° for 30 minutes, then at 375°F for 15 minutes.
Cake should be done by then.
Turn upside down to cool