Angel Food Cake

Preheat oven to 350°F. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside.
With a mixer, beat egg whites on medium-high until foamy, about 1 minute.
Add cream of tartar; beat until soft peaks form.
Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
Gently transfer egg-white mixture to a large, wide bowl.
In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes.

Ingredient :

1 cup cake flour (spooned and leveled)
¼ teaspoon salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 ¼ cups sugar
2 teaspoons pure vanilla extract
Berries and Cream, for serving (optional)