Angel food cake

1. Set oven rack in lower third of oven and preheat oven to 180&#176C.
2. Sift together castor sugar, flour and salt on to a sheet of wax paper using a
fine sieve.
3. Beat whites in mixer until frothy. Add cream of tartar and beat at medium speed until they form soft peaks.
4. Add sugar gradually, continue beating just until whites are thickened and form soft, droopy peaks. Beat in vanilla.
5. Sprinkle one fourth of sifted dry ingredients over whites and fold in with a
rubber spatula gently but thoroughly. Fold in remaining dry ingredients, one third
at a time.
6. Gently pour batter evenly into ungreased 20cm tube pan and bake until
top is light golden,+/-45minutes. (Cake
retracts a bit from pan and springs back when touched lightly. A skewer inserted into the cake should come out clean).
7. Invert pan onto wire rack and cool cake completely. To remove cake from
pan, run tip of a long, narrow knife between outer edge of cake and pan. Tilt
cake pan on its side and gently tap bottom
edge against counter. Rotate pan,
tapping and turning a few more times, until cake appears free.
8. Cover pan with a metal rack or serving plate and invert, tapping pan firmly to loosen cake. Lift pan from cake.
(It should come out easily, like a pillow
taken out of a slipcover.)
9. Sprinkle with icing sugar. Slice cake with a serrated knife, using a sawing
motion.