After testing with two cakes, I suggest using a light colored baking pan as it produced a lighter (in color) cake.
Also I would suggest using a mixer to beat the egg whites to a stiff peak and adding the yolks in to the mixer to blend, then fold in the remaining ingredients by hand with a spatula. It really does make a difference in the cakes density. Don't get me wrong...they were both delish, but the second produced airier results. Lauren does everything by hand, including the egg whites. (She Rocks!)
One other thing...Lauren's recipe bakes at 400 degrees for approx. 1 hour. I found in my oven, it was beautifully done in 20 minutes at 350 degrees. Maybe my oven is just a lot hotter.
Pairing Suggestion: My favorite match would be a Canadian Ice Wine. I think that you would agree!
Vanilla Angel Cake
Slightly adapted from French Food at Home (Lauren Calder)
6 eggs, separated (yolks will go in later)
1 cup sugar
1 tsp vanilla powder (original recipes calls for vanilla extract)
1 cup sifted all-purpose flour
Fresh berries for serving
top with homemade whipped cream or creme fraiche
Preheat oven to 350 degrees F. Butter and line with parchment paper a 9-inch light colored round cake pan.
Beat the whites to stiff peaks in a mixer. Beat in the yolks, one at a time. Fold in by hand the sugar, vanilla and sifted flour. You should have a very high, moussy batter.
Pour the batter into the greased pan and bake until golden on top, risen high, and a toothpick inserted in the center comes out clean, about 20 minutes. (My oven runs hot...you may need a little longer to cook your cake.)
Let the cake cool for about 20 minutes and transfer to a serving platter.
Cover with fruit and serve with garnish of your choice (whipped cream, creme fraiche or ice cream.)