Separate eggs and allow egg whites to come to room temperature in a large stainless mixing bowl for about 30 minutes.

Preheat oven to 350 F. Make sure all utensils bowls and angel food cake pan is clean and free of any oils or grease. Do not grease angel food pan.

Sift flour and powdered sugar together in a bowl and set aside.

Using the whip attachment on your stand or hand mixer, whip the egg whites at medium speed until frothy.

Slowly add granulated sugar, cream of tartar and vanilla to the frothy egg whites.

Fold in the flour and sugar mixture in stages. Be sure to scrape the bottom of the bowl to make sure there are no dry ingredients left.

Pour or spoon batter into your mini angel food cake pan. Drag a plastic knife, spatula or wooden skewer through the batter to remove any air bubbles.

Bake for 18 to 22 minutes.

Cake should be slightly brown and spring back to a light touch when done.

Invert cake and allow to cool completely before removing cakes from the pan. I'm using four ramekins to elevate the pan.

Use a plastic knife or wooden skewer around the edge and center of each cake to release.

Garnish with whipped cream and strawberry topping below.