Ingredients
Scale
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Step 1: Preheat oven to 350°F (175°C). Do NOT grease the angel food cake pan.
- Step 2: In a large bowl, whisk together the cake flour and half of the sugar (3/4 cup).
- Step 3: In a separate, very clean and dry bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and salt, and continue beating until soft peaks form. Gradually add the remaining sugar (3/4 cup), beating until stiff, glossy peaks form.
- Step 4: Gently fold the flour mixture into the egg white mixture in three additions, being careful not to deflate the egg whites. Fold in the vanilla and almond extracts.
- Step 5: Pour the batter into the ungreased angel food cake pan. Gently cut through the batter with a knife to remove any large air pockets.
- Step 6: Bake for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched. Invert the pan immediately onto a wire rack and let cool completely before removing the cake. Run a knife around the edges to release the cake.
Notes
- To keep your angel food cake light and airy, store it in an airtight container at room temperature for up to 3 days.
- A quick microwave for 10-15 seconds can revive a slightly stale slice, making it warm and fluffy again.
- Serve this ethereal cake with fresh berries and a dollop of lightly sweetened whipped cream for a delightful treat.
- For the best volume, ensure your mixing bowl and whisk are impeccably clean and free of any grease before whipping the egg whites.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American