@sarahconstw Here ya go. This recipe is foolproof and will get yo the results you are looking for. Minus the water thing as that is really only to be used if you are using a meringue powered form.
Angel Food Cake
1 cup (4 1/4 ounces) All-Purpose Flour
1 1/2 cups (10 1/2 ounces) sugar
12 large egg whites, at room temperature*
1/2 teaspoon salt
1 teaspoon vanilla or almond extract
1 1/2 teaspoons cream of tartar
Preheat oven to 325 degrees F.
In a large bowl, whisk flour and 3/4 cup sugar. Set aside.
In a mixing bowl, combine egg whites, salt and extract. Whisk until mixture is frothy, then sprinkle cream of tartar on top. Whisk until stiff peaks form and is glossy. Add remaining sugar 1/4 cup at a time, then gradually fold in the flour mixture.
Spoon into an uncreased angel food pan and bake for 40-45 mins or until golden brown and top springs back when lightly touched.
Remove from oven and turn your pan upside down on a bottle to cool and keep from crushing your cake. Let cool for at least 1 1/2 to 2 hours like this to set the structure of cake.
Loosen edges with a knife to remove from pan and enjoy!!
Couple of things......pay attention to your oven temp and NEVER rely on the temp/time for recipe at face value as all machines and atmospheres are different so be wary. I set my timer approximately 5 minutes before the earliest time suggested on a recipe just to ensure there are no mistakes. So if it calls for 40 mins at the earliest then I set my timer for 35 mins.
Also, if you think you are overbearing your egg whites then take a gander at some youtube videos that explain the different stages of peaks so that you know the difference between soft, firm and stiff and what they should look like.
Hope this helps and have fun! Send us a pic when you have accomplished it!