Step 1

Position oven rack to the lower third position. Preheat oven to 325°F (163°C).

Step 2

Sift the cake flour and powdered sugar together three times. Set aside.

Step 3

In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, add the egg whites and beat on low-medium speed until foamy.

Step 4

Add the cream of tartar and salt then increase the speed to medium-high.

Step 5

Gradually add the granulated sugar, about one tablespoon at a time, and continue beating the egg whites until stiff glossy peaks form. Add the vanilla extract and mix on low speed until just combined.

Step 6

Sift about one-fourth of the dry ingredients over the beaten egg whites and gently fold it in. Repeat, folding in the dry ingredients one-fourth at a time.

Step 7

Scoop the batter into an ungreased 10-inch angel food cake pan or tube pan. Cut a knife through the batter to remove any air pockets, then smooth it out into one even layer.

Step 8

Bake the cake at 325°F (163°C) for 40-45 minutes or until the top is lightly golden brown and a toothpick inserted into the cake comes out clean.

Step 9

Remove the cake from the oven and invert the cake pan onto a wire rack to cool completely. Once cooled, use a knife to loosen the sides of the cake from the pan and carefully remove it. Slice into pieces, serve, and enjoy!