* 1 cup(s) cake flour
* 1 tablespoon(s) cake flour
* 1 tablespoon(s) cornstarch
* 1 1/4 cup(s) sugar
* 3/4 teaspoon(s) salt
* 12 large egg whites, at room temperature (about 1 1/3 cups)
* 1 teaspoon(s) cream of tartar
* 1 1/2 teaspoon(s) pure vanilla extract
* 1 1/2 cup(s) assorted raspberries, small and firm
1. Make the batter: Preheat oven to 350 degrees F. Combine 1 cup cake flour, cornstarch, 1/2 cup sugar, and salt in a large bowl. Sift together twice and set aside. Place the egg whites and cream of tartar in a large bowl. Mix on low speed until foamy -- about 3 minutes. Add the remaining sugar and vanilla, increase mixer speed to medium high, and beat until egg whites form stiff peaks. Do not overbeat. Set aside.
2. Assemble the cake: Sift 1/3 of the reserved flour mixture over the beaten egg whites and gently fold together. Sift another 1/3 of flour and fold. Add the berries in an even layer and sift the remaining flour over the berries. Fold gently until combined. Gently and evenly place the batter into a 10-inch tube pan and bake on the middle rack of oven until cake is golden brown and springs back when lightly touched -- 40 to 50 minutes. Cool completely, inverted, for about 90 minutes. Gently run a knife along the outside edge of the pan and along the inside tube. Turn out onto a plate and serve.
Tips & Techniques: To achieve a light, airy angel food cake every time, follow these basic steps: Avoid overbeating the egg whites - they become dry and grainy, making it hard to fold in the flour; never oil the cake pan - the batter needs to "grab" the pan as it rises in order to reach maximum height; finally, cool the cake inverted, either over a tall, narrow-necked bottle or resting on four tall inverted glasses, until it is completely cool.
~~Country Living Magazine~~