Made this as a lower-calorie alternative to strawberry shortcake. While it tasted good, didn't turn out perfectly due to some miscalculation with the oven rack positions... oh well, you can visit the link for a pretty photo of a better-executed angel food cake!
You will have a dozen egg yolks left over, so visit this post for ideas how to use 'em up! Lemon bars, puddings and other goodies await!
Bring a dozen eggs up to room temp. Then separate (yolks versus whites-- make sure no yolk in the whites!
Grind 1.75 C granulated sugar in food processor until powdery. Reserve about half in a separate bowl. Add 1 C + 2 TB cake flour, 1/4 tea salt and 1/2 vanilla bean to the sugar and grind. (This is not the recipe to use any whole wheat type flour- you need something light that won't weigh down the eggs.)
Check the oven. You need a rack in the oven that has enough clearance for the pan + 3-4 inches or more before the burner/element at the top. Don't do what I did- slid it in and while it cooked it ran into the top of the oven.... what a mess!
Now preheat to 325 F while you do the next steps:
Beat the 12 egg whites and 1.5 tea cream of tartar to frothy.
Add the ground up sugar in a slow stream while beating (i.e. half of the 1.75 C you ground in the beginning). Continue beating until you get soft egg peaks - about 3-5 minutes?
Add 1 tea vanilla extract and mix to combine.
Fold in flour-sugar-salt mixture until just combined.
Pour into UNGREASED pan (use 9x13" pan or usual angel food cake or bundt cake pan).
Bake at 325 F for 45 minutes. Invert to cool. Slice and enjoy.