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Angel Food Cake with Eggnog Spices

DIRECTIONS

1. Preheat the oven to 350° F.
2. Combine the flour with 1/2 cup sugar and the nutmeg, cinnamon, allspice, mace, cloves, and salt in a large mixing bowl and sift together three times.
3. Beat the egg whites at slow speed for 1 minute. Add the cream of tartar and beat until the mixture is frothy. Increase the speed to high and beat the egg whites to soft peaks, adding the vanilla and the remaining 1 cup sugar in a thin stream. Do not overbeat.
4. Sift the flour mixture over the beaten whites in 3 parts, folding in gently after each sifting. Pour the batter into an ungreased 10-inch tube pan. Bake for 45 minutes, without opening the oven door. To test the cake for doneness, gently press the top with your finger. The top should feel firm to the touch and should spring back when you lift your finger. If necessary, bake the cake for 5 to 10 more minutes.
5. Remove the cake from the oven, invert the pan, and let cool. (If your pan doesn't have legs, invert it onto an upright bottle, with the neck of the bottle in the hole in the tube.) It's important to let the cake cool completely in an inverted position.
6. To unmold the cake, run a sharp knife around the inside of the pan and around the tube, working as gently as possible. Unmold the cake onto a platter. (You may need to give it a gentle shake.) Just before serving, dust the cake with confectioners' sugar. Cut into slices for serving.