Angel food cake with lemon whipped cream frosting

Ingredients

• 1 1/2 cups egg whites
• 1 1/2 cups sifted confectioners sugar
• 1 cup sifted cake flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons cream of tartar
• 1 cup granulated sugar
• 1 teaspoon vanilla
• Special equipment: a 10-inch tube pan with a removable bottom

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Preparation

• Let egg whites stand in large wide bowl at room temperature about 1 hour before making cake. Set oven rack in lower third of oven and preheat oven to 350°F.
• Sift together confectioners sugar, flour, and salt onto a sheet of wax paper using a fine sieve. Beat whites in mixer until frothy. Add cream of tartar and beat at medium speed until they form soft peaks.
• Add granulated sugar gradually, beating, and continue beating just until whites are thickened and form soft, droopy peaks. Beat in vanilla.
• Sprinkle one fourth of sifted dry ingredients over whites and fold in with a rubber spatula gently but thoroughly. Fold in remaining dry ingredients, one third at a time.
  
• Gently pour batter evenly into ungreased tube pan and bake until top is light golden, cake retracts a bit from pan and springs back when touched lightly, and a tester comes out clean, 40 to 45 minutes.

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