ANGEL FOOD CAKE - BASIC

By akselden

Ingredients

• 1 C. cake-and-pastry flour
• 1 1/2 C. granulated sugar, divided
• 1/4 tsp. salt
• 1 1/2 C. egg whites (about 11
• eggs), at room temperature
• 1 tsp. cream of tartar
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract (optional)

Details

Servings 10

Preparation

Step 1

1. Position racks in middle of oven, Preheat oven to 325°F.

2. Sift flour, 3/4 C. sugar, and salt into a bowl. Sift mixture four more times. Set aside.

3. Using an electric mixer, beat egg whites on low speed until frothy. Add cream of tartar. Increase mixer speed to medium, and beat until white mounds form. With mixer running, gradually add remaining 3/4 C. sugar. Beat until egg whites are glossy and form soft peaks when beater is pulled up. Beat in vanilla extract and almond extract, if using. Do not overbeat batter, or cake will not rise.

4. Sift 1/4 of flour mixture over egg whites. Using rubber spatula, gently fold flour mixture into whites. Add rest of flour mixture 1/4 at a time, and fold in.

5. Pour batter into ungreased 10"- diameter tube pan. Bake for 50 to 60 minutes, or until cake is golden and springs back when pressed in the center. (To prevent cake from falling, do not open the oven door during baking.)

6. Invert pan and allow cake to cool completely (about 1 1/2 hours at room temperature) before removing from pan.