Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease and line a 6–7 inch round cake pan with parchment paper.
Beat Egg Whites: In a clean, dry bowl, whisk egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add half of the sugar and continue beating until stiff, glossy peaks form.
Mix Yolks & Sugar: In another bowl, whisk the egg yolks with the remaining sugar and vanilla extract until pale and creamy. Gently fold in the flour until just combined.
Combine Mixtures: Carefully fold a small portion of the egg whites into the yolk mixture to lighten it. Then fold in the remaining whites in batches, keeping as much air in the batter as possible.
Bake: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean and the cake springs back when touched lightly.
Cool & Serve: Allow the cake to cool completely in the pan upside down (on a bottle or cooling rack) to maintain its height. Gently loosen the edges and transfer to a plate. Serve plain, dusted with powdered sugar, or with fresh berries and whipped cream.
Tips & Variations:
Flavor Variations: Add a teaspoon of almond extract, lemon zest, or cocoa powder for a twist.
Mini Cakes: Use a muffin pan to make individual angel cakes—perfect for parties.
Storage: Keep in an airtight container for up to 2 days; best served fresh.
