Honey Angel Food Cake

Position a 10-inch tube pan in the center of the oven. Preheat oven to 425 degrees F (220 degrees C). (Prep time: 5 minutes)

In a clean, grease-free glass or metal bowl, beat egg whites with salt until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually drizzle in honey while beating continuously until stiff, glossy peaks form. The peaks should stand straight up when the beater or whisk is lifted. (Prep time: 10 minutes)

Sift flour and sugar together in a separate bowl. Gently fold 1/3 of the flour mixture into the egg whites using a large spoon or spatula. Repeat with the remaining flour mixture in two more additions, being careful not to deflate the egg whites. Stir in vanilla extract until just combined. (Prep time: 8 minutes)

Remove the hot tube pan from the preheated oven. Carefully pour the batter into the hot pan. Gently tap the pan several times on a flat surface to release any trapped air bubbles. (Prep time: 2 minutes)

Bake in the preheated oven until the cake is golden brown and the top springs back when lightly pressed, approximately 22 to 25 minutes. (Bake time: 25 minutes)

Invert the pan immediately onto a wire rack and let the cake cool completely in the pan for at least 2 hours. This prevents the cake from collapsing. (Cool time: 2 hours)

Once cooled, run a long, thin metal spatula or knife around the edge of the pan to loosen the cake. Invert the cake onto a serving plate. (Prep time: 5 minutes)