Gluten Free Angel Food Cake

12 egg whites ( I only use Large Eggs in my baking)
1 ½ tsp cream of tartar
¼ tsp sea salt
1 ½ cups sugar
1 cup (Sifted) Auntie's GF All-purpose Flour Blend (125 grams approx)
1 ½ tsp GF Vanilla

Preheat oven to 375 degrees. Have a ungreased 10 tube cake pan waiting.

Beat egg white in mixer at medium speed until foamy. Add cream of tartar and sea salt. Beat until soft peaks. Gradually add sugar, beat until you have stiff peaks and sugar is completely dissolved. Fold in flour a ¼ cup at a time (sprinkle the flour over the top, then fold in Repeat until flour is all incorporated). Fold in vanilla by hand.

Pour batter into an ungreased tube cake pan. Make sure batter is even distributed around the cake pan. Bake for 30-35 minutes or until cake springs back when lightly touched.

Invert cake pan. Cool cake 35-40 minutes. Gently turn cake over and loosen edges. Pull middle insert out and loosen bottom of cake.

Enjoy!