Angel Food Cake

1: Preheat oven to 325°F.

2: In a food processor, pulse the sugar until fine and powdery. Remove 1 cup and set aside.

3: Add the cake flour and salt to the food processor with the remaining sugar. Pulse 5-10 times until aerated.

4: In a large bowl, whip egg whites and cream of tartar on medium-low until foamy, about 1 minute.

5: Switch to medium-high and slowly add the 1 cup of sugar set aside. Whip until soft peaks form, about 5-6 minutes.

6: Add the vanilla extract and beat until incorporated.

7: Sift the flour mixture into the egg white mixture in 3 additions, gently folding with a spatula.

8: Pour and spread the batter into an ungreased 9 or 10 inch tube pan.

9: Bake until a toothpick inserted comes out clean, about 40-45 minutes.

10: Cool the cake completely upside-down on a wire rack, about 3 hours.

11: Once cooled, run a thin knife around the edges and tap the pan to release the cake.

12: Serve with berries, mint, and whipped cream.