Use angel food cake or non-stick tube pan. The next-to-last oven rack was used. Do not heat the oven.Carefully split each egg over a shallow basin, letting the white drip in with no yolks.
Beat egg whites, cream of tartar, and vanilla. Stir with a stand mixer whisk attachment on medium speed until stiff peaks form. Set aside. Add flour, sugar, and salt to another basin. Stir for a minute.
Mix flour mixture into whipped egg whites ¼ cup at a time with a spatula. Blend by lifting and folding from the mixing bowl bottom. Remove air pockets by stirring batter in an ungreased tube pan.
Use a spoon to smooth batter in pan.Lower the oven rack if needed. Place pan in cool oven.Set the temperature to 325℉. Bake until the cake is golden brown and a skewer inserted into the centre comes out clean.
It takes 45–60 minutes. Wrap the top loosely in aluminium foil to prevent browning. Turn the angel food cake pan upside down on the countertop for 1-1½ hours after baking.
Lifting the pan's bottom/core requires a knife. Serve the cake simple or with whipped cream and berries. Freeze the mixing bowl and whisk attachment for 10 minutes.
Combine whipping cream, powdered sugar, and vanilla in the chilled bowl. Beat moderately, then medium-high. Blend to stiff peaks. About 1 ½-2 minutes.
With strawberries and blueberries, we spread giant french tip 869 whipped cream.If you whip cream like us. Serve the cake within an hour or two of refrigerating it in an airtight container, cake dome, or bakery box.