Angel Food Cake

Preheat oven to 350 degrees F (325 if you have a small double oven).

In a food processor, process the sugar about 2 minutes, until it is superfine. Sift half of the sugar and the salt into the cake flour and stir together.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, extract, and cream of tartar.

Sprinkle in the reserved sugar, beating continuously at low speed. Once it is incorporated, turn the speed to medium.

Once you have achieved soft peaks (the whites will wilt a little after being pulled up, rather than staying up), sprinkle on enough of the flour mixture in to dust the top of the foam. Use a spatula fold in gently. Repeat until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35-40 minutes, until golden brown on top. A skewer inserted halfway between the inside and outside of the pan should come out clean.

Invert the cake pan onto a cooling rack, then if it doesn't have feet, elevate the rack on something like mugs, that will allow air to flow underneath. Let cool for 1 hour before removing from the pan to a serving platter.(*2)

Use a serrated knife to cut.