Angel Food Cake
Heat oven to 325F.
Use a food processor to make the granualted sugar more fine and powdery. Remove 1 cup sugar; to the remainder add the cake flour and salt. Pulse 5-10 times to aerate and sugar and flour mixture.
Use mixer with whisk to whip egg whites and cream of tartar until foamy, about one inute. Switch to medium-high and slowly add reserved 1 cup sugar. Whip until soft peaks form, about 5-6 minutes. Add vanilla the beat another 30 seconds.
Slowly sift one quarter of flour mixture into the egg white mixture using a spatula. Repeat until flour mixture is fully incorporated. Pour and spread batter into an ungreased 9 or 10 inch tube pan.
Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool it upside-down for 3 hours. Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.