Angelfood Cake from Scratch

If you have chickens, and you have a kitchen aid mixer, angel food cake from scratch is likely to be a regular recipe come spring time, when the hens are laying more eggs than you know what to do with.  This is so quick and simple to make, the mixer does all the work!  This recipe uses 12 egg whites.  Save the yolks to make homemade pudding.
of course, the time I make this to get a photo for this post, I am rushed and do not let the egg whites get stiff enough, and then the cake doesn't rise nearly as high..  I'll get a better pic another time.  This one still tasted great!
Preheat oven to 350

1 cup of flour
1/4 tsp salt

sift together & set aside

12 large egg whites at room temp
 beat on medium until foamy, then add:

1 tsp cream of tartar
beat until soft peaks form

add 1 1/4 cups of sugar, gradually, beat for about 2 more minutes, until stiff peaks form

add 2 tsp pure vanilla extract
beat just long enough to mix through

remove the mixer bowl from the mixer.  Very gently sift the flour mixture, 1/4 at a time, onto the eggs.
With a spatula, while turning the bowl, fold the mixture. Repeat until all the flour is added

Gently spoon the mixture into an angel food pan.  Bake until golden brown, around 35 minutes.  Run  knife around the edge of the pan to loosen the cake, remove from the pan to cool.

From the Martha Stewart Website:
"Craving chocolate? Replace 1/4 cup cake flour with 1/4 cup unsweetened cocoa powder; reduce vanilla extract to 1 teaspoon."