Fluffy Cloud Angel Food Cake

Method

1. Preheat your oven to 150-325°F (fan). Have a 25 cm angel food cake pan (tube pan, ungreased) ready.
2. In a bowl, sift together the flour, cornstarch, and salt. Add 3/4 cup of the total sugar (about 225 g, reserve the rest for the meringue) and whisk to combine. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, place the egg whites and cream of tartar. Beat on medium speed for 1½–2 minutes until soft peaks form.
4. Gradually add the reserved sugar in a slow stream, increasing the mixer speed to high. Beat for 4–5 minutes until the meringue is glossy and holds stiff peaks. Add the vanilla and mix briefly until incorporated.
5. Sift about one-third of the flour mixture over the meringue. Using a rubber spatula, gently fold from the bottom up until just combined. Repeat with the remaining flour in two more additions, folding gently to keep the batter light and airy.
6. Spoon the batter into the ungreased tube pan. Gently smooth the top with a spatula; do not tap or shake the pan.
7. Bake in the preheated oven for about 45 minutes, until a skewer inserted into the center comes out clean.
8. Immediately invert the pan onto a wire rack (if your pan has feet, rest on them; otherwise, invert over the neck of a bottle). Let cool completely upside down, about 3 hours.
9. Once cool, run a thin knife around the edges and the central tube to release the cake. Transfer to a serving plate