Angel Food Cake

Procedure

1. Preheat oven to 325°F (160°C).

2. In a mixer with a whisk attachment, whip the egg whites and cream tartar on low speed at first, increasing the speed after a couple of minutes. Slowly add 100 grams (0.5 cups) of the fine sugar in “rain” form. Add the vanilla extract and mix for 1 more minute. You want to get soft peaks, not meringue.

3. In 4-5 additions, sift the flour, salt, and the rest of the sugar into the egg whites, gently folding with a rubber spatula.

4. Pour the batter into an ungreased 9-inch pan or a muffin pan. It’ll make around 15 normal-sized muffins.

5. Bake until a toothpick comes out clean. It’s around 20 minutes for muffins and 45 minutes for a cake.

6. To cool down the cake, flip it upside-down on a wire rack for a few hours, until completely cool. Running a knife around the edges will release the cake.

7. Note: whipped heavy cream and berries would be perfect toppings.