Before starting, place your bowl (stainless or coppeand your beaters in the freezer. Also, remove eggs from the fridge and allow to come to room temperature. To be honest, I have know idea why you should do this, but my mother swears these are key elements to the success of the angel food cake.
Separate your eggs. There can be no traces of yolk in your whites. I find this to be a struggle sometimes. But then I realized that I was an idiot keeping my bowl of whites under each precarious yolk. I then learned that each time I plopped an egg white out, put it in another bowl so that on the last egg the yolk does not accidentally slip out and ruin a dozen egg whites.
Once the eggs are separated add the cream of tarter and beat until foamy. Once the eggs start foaming, then add 3/4 of a cup of the granulated sugar 1 tablespoon at a time. Continue beating until stiff peaks form. A stiff peak is one that does not flop over when it is formed. Take care not to overbeat the eggs. This is especially possible when using a stand mixture.
Sift together the remaining 3/4 and 2 tablespoons of sugar with the cake flour. Once the egg whites are beaten to stiff peaks, fold the vanilla and the flour mixture into the egg whites with a rubber spatula. Be sure to use a rubber spatula. My mother only owns one rubber spatula and it is specifically for folding flour into the egg whites for angel food cake.
Once the flour mixture is folded into the egg whites, spread mixture into an ungreased angel food cake pan (or tube pan if you will). Make sure the batter is even. Bake at 375 degrees for 30-35 minutes.
Flip pan with cake in it immediately onto a clean plate. Allow to cool upside down. When the cake is completely cool, run a knife around the edges of the outside and inside of the pan. Flip back onto the plate and allow cake to fall out.
Once the cake has fallen out of the pan, be sure to scrape the pan and eat it. It is sooo tasty! Serve cake plain or with sweetened strawberries and Cool Whip.