Ingredients
Scale
- Cake flour with 1 cup measurement
- Granulated sugar with 1 1/2 cups measurement
- Egg whites with 12 large eggs
- Cream of tartar with 1 1/2 teaspoons measurement
- Salt with 1/4 teaspoon measurement
- Vanilla extract with 1 teaspoon measurement
- Almond extract with 1/2 teaspoon measurement
- Powdered sugar with 1/4 cup measurement (optional, for dusting)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Do NOT grease the angel food cake pan.
- Step 2: Sift together cake flour and half of the granulated sugar (3/4 cup) into a bowl. Set aside.
- Step 3: In a large, clean bowl, beat egg whites with an electric mixer until foamy. Add cream of tartar and salt. Continue beating until soft peaks form. Gradually add the remaining granulated sugar (3/4 cup), beating until stiff, glossy peaks form.
- Step 4: Gently fold in vanilla and almond extracts. Gradually fold in the flour mixture, about 1/4 cup at a time, being careful not to deflate the egg whites.
- Step 5: Pour 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 35-45 minutes, or until the cake is lightly golden brown and a toothpick inserted into the cake comes out clean. Invert the pan immediately after removing from the oven and let cool completely upside down (until the pan is cool to the touch) before removing the cake. Dust with powdered sugar before serving, if desired.
Notes
- Store leftover angel food cake tightly wrapped at room temperature to maintain its airy texture.
- Reheat slices briefly in the microwave (5-10 seconds) to soften, but avoid overheating as it can become rubbery.
- Serve with fresh berries and a dollop of whipped cream for a light and refreshing dessert.
- For the best rise, ensure your mixing bowl and beaters are completely clean and free of any grease before whipping the egg whites.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American