Preheat the oven to 350°F (175°C) and set the oven rack to the middle position.

Separate the egg whites from the yolk and place them into a clean dry bowl.

If you’re using granulated sugar, then first pulse it for a few seconds in a food processor to make it finer.

In a bowl add the cake flour and half of the sugar and whisk together for a few seconds, then sift this mixture 3-5 times to ensure the mixture is properly combined.

Pour the egg whites, cream of tartar, vanilla extract, and salt into a clean and dry mixing bowl and beat with a hand mixer or stand mixer with the whisk attachment on medium-low speed until the mixture becomes frothy.

Then increase the speed to medium-high and gradually add the remaining sugar while beating until it reaches a medium-stiff peak, the meringue will be just above the soft peak but less stiff.

In four additions, add the flour mixture to the whipped egg whites and fold in using a spatula.

Pour the cake batter into the cake tube pan, shimmy, or run a knife through the batter to remove any air bubbles. Do not bang the cake pan onto the counter, this will collapse the batter.

Place the cake pan into the preheated oven and bake for 40 minutes or until golden brown on the top. To ensure the cake is baked insert a screwer in the center, it should come out clean.

Once the angel cake is baked, remove it from the oven Invert it onto a wire rack with the cake pan for about an hour and a half.

When the cake is completely cooled, run a knife along the center and outer edge then tap to release the cake onto a plate.

Serve with fresh raspberries or with a sprinkle of icing sugar.

Enjoy!