This classic recipe requires inverting in the pan to cool. If the cake pan has no supports around edges, invert over a bottle to cool. If you have an angel food cake pan with a removable bottom, this is the easiest to remove when the cake is cooled.

Sift cake flour with 3/4 cup of the sugar three times. In large bowl, beat whites until foamy, about 3 minutes on medium-low speed. Add the cream of tartar and salt and increase speed to medium. When firm peaks form, gradually add in the rest of the sugar about a tablespoon at a time, until all the sugar is incorporated. Continue beating for another 3 to 5 minutes until the whites hold stiff peaks. The whites should be firm, but do not overbeat. Stir in the vanilla. Sift 1/3 of the flour mixture over the whites and carefully fold in. Repeat 2 more times with remaining flour, until just blended. Make sure the flour is incorporated, but do not over mix. Gently turn batter into prepared pan and gently run a knife through batter to remove any large air pockets that may have been caught in the center. Bake for about 40 to 45 minutes, or until the cake springs back when pressed, and is golden brown in color. Remove from oven, and invert immediately to cool. Cool completely before loosening sides and bottom of cake pan.