Angel Food Cake? Yes Please!

This light and fluffy sugar cake is very popular and addicting when you start eating it. You just don't want to stop. This goes great with my Berry Sauce I made in the Sauces category!

First in a large bowl sift 1 1/2 Cups powdered sugar and 1 cup cake flour 3 times and set aside.

In a large mixing bowl, mix together 1 1/2 Cups of room temperature egg whites (make sure you don't get any yolks in this and make sure your bowl isn't greasy! - you can use the inside of a lemon to clean the bowl and naturally degrease it) 1 1/2 tsp of Cream of tartar and 1 tsp of vanilla extract (or extract of choice) After the mixture starts to get soft peaks, slowly drizzle in 1 cup of sugar until all incorporated and soft peaks form.

Slowly fold in 1/3 of the flour/sugar mixture into the batter until all are combined. Be careful to fold in the dry ingredients slowly so the egg whites don't deflate too much, cause this is what causes the fluffiness! Pour the batter into a greased bundt cake pan and bake in the oven on 350*F for 40-45 minutes or until top springes back when you push down. Immediately invert cake and cool thoroughly before removing the pan.