Every man hath a good and a bad angel attending on him in particular all his life long.

Angel Food Cake

Serves 10 to 12.
1 cup plus 1 tablespoon cake flour (not self-rising)
1 1/2 cups granulated sugar
12 egg whites
1 tablespoon warm water
1/2 teaspoon coarse salt
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Directions
Preheat oven to 325 degrees, with rack in lower third of the oven. Sift together flour and 3/4 cup sugar. Repeat sifting four times.
Beat egg whites and the warm water with a mixer on low speed until foamy. Add salt, cream or tartar, and vanilla, and beat on medium speed until soft peaks form, about 3 minutes. With mixer running, gradually add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy (but not dry), about 2 minutes more.
Transfer mixture to a large bowl. Sift flour mixture over egg-white mixture in six parts, gently folding in each addition with a rubber spatula.
Gently pour batter into a 10-inch tube pan. Run a knife through the batter to release any air bubbles, and smooth with an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
Invert pan on a wire rack, and let cake cool about 1 hour. Carefully run a paring knife around side of cake to loosen, then un-mold onto the wire rack.

*It should always be understood I will pay magnificently for someone to come to my house and bake me an angel food cake.