Ingredients:

  • 1 ½ cups (180g) cake flour, sifted at least twice
  • 1 ¾ cups (350g) granulated sugar, divided
  • 1 ½ cups (360ml) egg whites, about 12 large eggs, at room temperature
  • 1 ½ teaspoons cream of tartar
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon almond extract (optional)
  • ¼ teaspoon salt

Instructions:

  1. Ensure the angel food cake pan is completely clean and dry. Do not grease it!
  2. Sift the cake flour and ½ cup (100g) of granulated sugar together at least twice. This aerates the flour and prevents lumps.
  3. In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy.
  4. Add the cream of tartar and salt and continue beating until soft peaks form.
  5. Gradually add the remaining 1 ¼ cups (250g) of granulated sugar, about 1 tablespoon at a time, while continuing to beat on medium-high speed. Beat until stiff, glossy peaks form. Be careful not to overbeat!
  6. Gently fold in the vanilla and almond extracts.
  7. Gradually and gently fold the sifted flour-sugar mixture into the egg white mixture in three additions. Use a rubber spatula and be careful not to deflate the egg whites.
  8. Gently pour the batter into the ungreased angel food cake pan. Do not smooth the top.
  9. Bake in a preheated oven at 325°F (160°C) for 35-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  10. Immediately invert the pan onto a wire rack or bottle. Let the cake cool completely upside down for at least 1-2 hours, or until it releases from the pan.
  11. Run a thin knife or spatula around the edges of the pan to release the cake. Slice and serve.