Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 pint heavy cream
- 1 pint fresh raspberries
Instructions
- Step 1: Preheat oven to 350°F (175°C). Sift cake flour and 3/4 cup of granulated sugar together. Set aside.
- Step 2: In a large bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the remaining 3/4 cup of granulated sugar, beating until stiff, glossy peaks form.
- Step 3: Gently fold in the vanilla and almond extracts. Gradually fold in the flour mixture until just combined. Do not overmix.
- Step 4: Pour batter into an ungreased angel food cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5: Invert the pan immediately after removing from the oven and let cool completely before removing the cake.
- Step 6: Whip the heavy cream until soft peaks form. Slice the angel food cake and top with whipped cream and fresh raspberries.
Notes
- To keep your cake light and airy, store it loosely covered at room temperature for up to 2 days.
- A quick 15-second zap in the microwave can revive a slice from the fridge, making it feel freshly baked!
- Try serving your cake with a dusting of powdered sugar and a sprig of mint for an extra touch of elegance.
- For the best angel food cake texture, make sure your egg whites are at room temperature before whipping!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American