Angel Food Cake Recipe

Ingredients:

• 12 large egg whites, at room temperature
• 1 1/2 cups granulated sugar, divided (¾ cup for the meringue and ¾ cup sifted with flour)
• 1 cup cake flour, sifted
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• (Optional: 1/2 teaspoon almond extract)

Instructions:

• Preheat your oven to 350°F (175°C). Sift together the cake flour and ¾ cup of the granulated sugar in a small bowl and set aside.
• In a large, clean mixing bowl, beat the egg whites with cream of tartar and salt on medium speed until soft peaks form; gradually add the remaining ¾ cup sugar while continuing to beat until stiff, glossy peaks form. Mix in the vanilla extract (and almond extract, if using).
• Gently fold the sifted flour-sugar mixture into the egg white meringue in small increments, using a spatula and a light hand to avoid deflating the batter.
• Spoon the batter into an ungreased angel food cake pan (tube pan) and smooth the top with a spatula. Run a thin knife around the edges of the pan to help release the cake later.
• Bake in the preheated oven for 35–40 minutes, or until the cake is set and lightly golden on top.
• Immediately invert the pan onto a cooling rack and let the cake cool completely in the pan; this maintains its airy structure.
• Once cooled, gently run a knife along the edges to loosen the cake and remove it from the pan. Slice and serve as desired, optionally dusted with powdered sugar.

Enjoy this light, fluffy, and elegant angel food cake perfect for any celebration or as a delightful everyday treat!