Step 1

Preheat oven to 325F. Have an ungreased 9x5 loaf pan ready. Do not line with parchment paper. You need the cake to stick to the pan.

Step 2

Sift together 1/4 cup sugar, flour, and cornstarch.

Step 3

In a clean bowl (with no trace of fat) of a stand mixer with the whisk attachment (or with a hand mixer), beat on medium speed the egg whites, vinegar, vanilla, and salt until foamy, about 30 seconds.

Step 4

Increase the speed to high. Gradually beat in the remaining 1/2 cup sugar, 1 tablespoon at a time, while the mixer runs. Beat until soft peaks form (when you pull the beater up, peaks will form but fall over), about 3-4 minutes. Do not beat into stiff peaks.

Step 5

Using a rubber spatula, gently fold in the flour ingredient, 1/4 at a time, into the egg whites. You want to incorporate all of the flour without deflating the egg whites, so take your time. Make sure there is no dry flour left.

Step 6

Transfer the batter to the loaf pan and evenly spread. Bake 35-40 minutes or until brown and no longer sticky on top.

Step 7

Turn the pan upside down and rest the handles on top of two jars, canned goods, similar set up. Let cool upside down for 1 hour. Do not skip this step. The cake will deflate if cooled right-side up.

Step 8

Once ready to serve, carefully run a butter knife around the edges. Lay the pan on its side then carefully pull the cake out with your knife. If you're having trouble, you can use an offset spatula and run it under the bottom of the cake so it doesn't stick anymore.

Step 9

Slice the angel food cake by running a serrated knife under hot water between cutting each slice. Use a gentle sawing motion rather than pushing it down. Serve with fresh strawberries, blueberries, and whipped cream. Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 4-6 months**.