Angel Food Cake
- 1-1/4 cups egg whites (about 9)
- 1-1/2 cups sugar, divided
- 1 cup cake flour
- 1-1/4 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
Preparation time 15mins
Cooking time 50mins
Adapted from tasteofhome.com
Place egg whites in a large small bowl; let stand at room temperature 30 minutes.
Sift 1/2 cup sugar and flour together twice; set aside.
Place oven rack in the lowest position.
Preheat oven to 350°.
Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form.
Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form.
Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan.
Cut through batter with a knife to remove air pockets.
Bake 35-40 minutes or until lightly browned and entire top appears dry.
Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan.
Remove cake to a serving plate.