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Angel Food Cake (shortcake)

Angel Food Cake (Shortcake)
Ingredients
  1. 1 ¾ cups (350 grams) granulated sugar
  2. 1 cup (120 grams) cake flour
  3. 2 cups egg whites , at room temperature (about 12 large eggs)
  4. 1 ½ teaspoons cream of tartar
  5. ¼ teaspoon fine sea salt
  6. 1 ½ teaspoons pure vanilla extract
Instructions
  1. Adjust the oven rack to the lower middle position. Preheat the oven to 350°F. Do not grease the tube pan.
  2. In a food processor, pulse 1 3/4 cup sugar 18 to 20 times, or until fine and powdery. Remove 1 cup and set aside, leaving the rest in the processor. Add 1 cup cake flour. Pulse 8 to 10 times, or until combined and airy.
  3. In a stand mixer fitted with a whisk attachment, whisk 2 cups egg whites, 1 1/2 teaspoons cream of tartar, and 1/4 teaspoon salt on medium high until pale and frothy. With the mixer on, add 1 Tablespoon sugar at a time, waiting until combined, before adding the next Tablespoon. Whip a total of 5 to 6 minutes, or until medium peaks form. Add 1 1/2 teaspoons vanilla extract and whip just until combined. Remove bowl from mixer.
  4. Sift 1/4 cup flour mixture over the top of the whipped eggs. Using a rubber spatula, gently fold (see notes) in flour mixture until no dry ingredients can be seen. Repeat with remaining flour mixture, sifting 1/4 cup at a time.
  5. Carefully pour mixture evenly into a 10-inch tube pan. Smooth the top and gently run a knife through the batter to remove any air pockets. Bake 30 to 35 minutes, rotating halfway through, or until the top is lightly browned and a skewer inserted in the center comes out clean.
  6. Place pan upside down on a wire rack and cool at least 1 hour. When completely cooled, run a knife along the inner and outer edge and gently tap on counter until the cake releases.
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Paul Homlish's recipes https://blog.homlish.net/