Ingredients
1¾cupsgranulated sugar
¼tspsalt
1cupcake flour,sifted
12large egg whites,room temperature
⅓cupwater,warm
2vanilla beans,seeded, or another 1 tsp vanilla
½tspvanilla extract
1½tspcream of tartar
whipped cream,sweetened, for serving
strawberries,sliced or macerated, for serving
Preparation
Preheat the oven to 350 degrees F.
In a food processor, pulse the sugar for 2 minutes until super fine.
In a mixing bowl, sift together half of the sugar, the cake flour, and the salt.
In a separate large mixing bowl, whisk together the egg whites, water, vanilla beans, vanilla extract, and cream of tartar for 2 minutes until well combined.
Switch to a hand mixer, then whip mixture on medium speed while slowly adding the remaining sugar to the mixture, until medium peaks form.
Sift just enough of the flour mixture to evenly dust the top of the egg white mixture, then using a spatula, gently fold the flour layer into the egg white mixture.
Continue this process until all of the flour mixture has been incorporated, adding small amounts of flour at a time. Work gently to keep the batter from deflating.
Gently spoon the batter evenly into an ungreased angel food cake pan. Do not grease the pan.
Bake in the oven for 35 minutes, then check for doneness by inserting a wooden chopstick or skewer halfway down through the cake; it should come out clean.
Remove the cake from oven, then cool the cake upside down on a wire rack.
Cool for at least 1 hour before removing from the pan.
Cut into slices, then serve with whipped cream and strawberries amd enjoy!
