Preheat oven to 375 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table. On a sheet of wax paper or a large bowl, sift together the cake flour and powdered sugar, three times. Set aside.Using 3 bowls, carefully separate the egg yolks from the egg whites, making sure not to get any yolk in the whites.
In a large mixing bowl using a whisking attachment, beat the egg whites, cream of tartar, salt, and Princess Flavoring Emulsion on medium high until foamy.
Add the granulated sugar, two tablespoons at a time, beating continually until stiff peaks form.
Fold in by wooden spoon, the prepared cake flour mixture until well blended.
Pour into an ungreased angel food cake pan and cut the batter with a butter knife to remove any air holes. Bake in preheated oven for 45-50 minutes until golden brown on top.
Turn upside down on a bottle or on 3 cans to cool. (I like to use 3 of the same-sized soup cans for this.) When cool, slide a sharp knife along the outside and inner edges to dislodge the cake from the pan. Carefully turn over onto a flat plate. If desired, brush excess crumbs from the cake before frosting.
Prepare the 7-Minute Frosting:
To make the frosting, using a wire whisk, beat the separated egg whites and cream of tarter until frothy.
Gradually add the granulated sugar and continue beating until soft peaks form, about 2-3 minutes. Set aside.
In a small saucepan, heat the light corn syrup on medium high heat and bring just to a boil, about 1 minute.
Slowly stream the hot syrup into the egg whites (add to the side of bowl to avoid splashing.)
Add vanilla extract and beat until mixture has cooled and is thick and glossy, about 4-5 minutes.
Frost the cooled cake with this 7-minute Frosting. Serves 10-12.
*When separating the eggs, save the egg yolks to make a Chiffon Cake, or use to make Lemon Curd. ****While risks are low, consumption of raw or undercooked eggs, shellfish, and meat may increase the risk of foodborne illness.