Move oven rack to lower middle position and preheat oven to 350 degrees.

In a food processor, add in cake flour and ¾ cups of sugar. Pulse a few times until it is well aerated and fluffy.

In a large bowl, add in egg whites, vanilla extract, and salt. Using the whisk attachment on low, whisk until the egg white mixture becomes frothy. This will only take 2-3 minutes.

Increase speed to medium high and add in the remaining sugar, ½ tablespoon at a time. Continue to mix until egg white mixture until stiff peaks have formed.

Gently fold in the dry ingredients into the mixture. Be careful not to over mix but make sure all dry ingredients are incorporated.

Pour mixture into an ungreased angel food pan. Make sure batter is even through the whole pan. Run a knife through the batter to help with any air bubbles in the batter.

Bake for 35-40 minutes or until the tester comes out clean. Cake will be golden brown when done.

After the cake is finished baking, take it out of the oven and invert onto a wire rack for 2 hours.

Once cooled, run a knife around the edges of the pan to help the cake release from the pan.

Place on a cake stand for serving. You can dust with powdered sugar and top with your favorite berries or serve the cake plain.