Preparing the Ingredients:

• Preheat the oven: Preheat your oven to 350°F (175°C). Make sure your angel food cake pan (tube pan) is clean and ungreased, as the cake relies on the egg whites to rise and stick to the pan.

• Sift the dry ingredients: In a medium bowl, sift the gluten-free flour and powdered sugar together to remove any lumps and ensure an even mix.

Beating the Egg Whites:

• Whisk the egg whites: In a large mixing bowl, combine the egg whites, cream of tartar, and salt. Using an electric mixer, beat the egg whites on medium speed until foamy, about 1-2 minutes.

• Increase the speed: Gradually increase the mixer speed to high and continue to beat until soft peaks form. Slowly add the granulated sugar in small increments while beating, and continue to beat until stiff, glossy peaks form (this usually takes about 5-7 minutes). Be careful not to overbeat the egg whites.

Making the Cake:

• Fold in the dry ingredients: Gently fold the sifted flour and powdered sugar mixture into the egg whites. Do this in batches, being very careful not to deflate the egg whites. Use a spatula to fold the ingredients until fully incorporated.

• Add the vanilla extract: Once the flour mixture is incorporated, gently fold in the vanilla extract for flavor.

Baking the Cake:

• Transfer to the pan: Carefully spoon the batter into the ungreased angel food cake pan. Use a spatula to smooth the top and ensure the batter is evenly distributed.

• Bake the cake: Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The cake should spring back when lightly touched.

Cooling the Cake:

• Cool the cake upside down: Once baked, remove the cake from the oven and immediately invert the pan onto a cooling rack. Let the cake cool completely in the pan, upside down. This helps the cake maintain its height and prevents it from collapsing.

• Remove from the pan: Once the cake is completely cooled, use a knife to gently loosen the edges of the cake from the pan. Invert the pan again and carefully remove the cake. If needed, use a knife to loosen the center tube of the pan as well.

Serving:

• Garnish and serve: Transfer the cake to a serving platter. You can garnish it with fresh berries, a dollop of whipped cream, or a dusting of powdered sugar for a simple, elegant finish.