Angel Food Cakes One and Two

One: In case you can't tell, this is an eggy, lumpy mass

Two: Ta-daaaa!

Angel Food Cake (from Food Network, Alton Brown's Good Eats)

For anyone with an hour and a dozen eggs to spare.

Ingredients
1 3/4 c fine sugar
1/4 tsp salt
1 c cake flour, sifted
12 egg whites, close to room temp
1/3 c warm water
1 tsp orange or vanilla extract
1 1/2 tsp cream of tartar

Tools
Wire whisk
Measuring cups and spoons
Spatula
Sifter or fine wire mesh strainer
Big spoon
Angel food cake pan
Mixer with whisk attachment or electric mixer
Several bowls
Wooden skewer
Cooling rack
Thin knife or spatula

Method
-Preheat oven to 350 degrees.

-Divide the sugar in half. Sift half in with the flour and salt in a bowl. Save the other half. Whisk the egg whites with the cream of tartar and water by hand for two minutes, then add the sugar that is by itself and use electric mixer with whisk on medium speed. Stop periodically to stir up the egg whites and sugar from the bottom of the mixer bowl. Mix until medium peaks form. (Soft equals bubble blobs, medium equals little crests that flop over, stiff equals little crests that don't flop over.)
-Remove bowl from mixer. With the sifter or strainer, dust the top of the egg mixture with a small amount of the sugar/flour. Gently cut and fold in with the spatula, scraping the bottom. Repeat until all of the sugar/flour mixture is smoothly incorporated.
-Spoon into the ungreased Angel Food Cake pan, again, gently. Spin gently to settle.
-Bake for 35 minutes before checking for doneness halfway between the inner and outer walls with a wooden skewer. It should come out dry all the way around. Mine baked for approximately 45-50 minutes.
-Let rest upside down on a rack for 1 hour before removing from pan. A skewer, spatula or thin knife helps. I'm serving mine with strawberry-rhubarb compote for Monty's birthday tonight.