Ingredients:

  • 1 cup (120g) cake flour, sifted
  • 1 1/2 cups (180g) granulated sugar, divided
  • 1/4 teaspoon salt
  • 12 large egg whites (about 1 1/2 cups or 360ml), at room temperature
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Do not grease the angel food cake pan; it needs to cling to the sides.
  3. In a bowl, combine the sifted cake flour, 3/4 cup (90g) sugar, and salt.
  4. In a large mixing bowl, beat egg whites until foamy. Add cream of tartar and continue to beat until soft peaks form.
  5. Gradually add the remaining 3/4 cup (90g) of sugar while beating until stiff peaks form.
  6. Gently fold in the vanilla and almond extracts.
  7. Carefully fold in the flour mixture a little at a time, being cautious not to deflate the whipped egg whites.
  8. Spoon the batter into the ungreased tube pan and smooth the top.
  9. Bake for 40-45 minutes or until a toothpick comes out clean.
  10. Invert the pan and let the cake cool completely before removing from the pan.
  11. Slice and serve with fresh berries and whipped cream if desired.