Angel Food Sponge Cake

Ingredients:

• 150 g of premium flour
• 200 g of sugar
• The whites of 8 large eggs at room temperature
• 0.5 tsp cream of tartar
• 1/8 tsp salt
• 55 g icing sugar, sifted
• 0.5 tsp vanilla extract
• Whipped cream and berries for serving

Preparation:

1. Preheat oven to 180°C.
2. Sift the flour and granulated sugar twice. Beat the egg white with cream of tartar and salt until foamy, then gradually add the powdered sugar, beating until medium peaks form. Stir in the vanilla extract.
3. Add the flour to the beaten egg whites in 2 additions, whisking evenly. Transfer the batter to a dry 25cm cake pan with a hole in the middle, spread it out evenly, and bake for 30–35 minutes, until the cake springs back softly when pressed (try not to open the oven for the first 25 minutes).
4. Turn the cake pan upside down and let it cool completely without removing it from the pan. Then, run a spatula around the cake and the sides of the pan, flip it over, and tap the pan on the table to release the cake.
5. If desired, serve the sponge cake with whipped cream and berries.
   
   The sponge cake can be stored, tightly wrapped, for 3 days (not in the refrigerator).