This classic angel food cake recipe yields a light and fluffy cake that is perfect for any occasion. Made with simple ingredients, this cake is a crowd-pleaser. Follow the step-by-step instructions to create a heavenly dessert.
Ingredients
- 1 cup cake flour
- 1½ cups granulated sugar
- 12 large egg whites, room temperature
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Directions
- Preheat the oven to 325°F (165°C).
- In a mixing bowl, whisk together the cake flour and ¾ cup of sugar. Set aside.
- In a separate bowl, beat the egg whites on medium speed until foamy.
- Add the cream of tartar and salt. Continue to beat until soft peaks form.
- Gradually add the remaining ¾ cup of sugar, a little at a time, while continuing to beat on high speed.
- Beat until stiff peaks form and the mixture is glossy.
- Gently fold in the vanilla and almond extracts.
- Sift the flour mixture over the egg white mixture in three additions, gently folding after each addition until well combined.
- Transfer the batter to an ungreased angel food cake pan.
- Smooth the top with a spatula and gently tap the pan on the countertop to remove any air bubbles.
- Bake for 45-50 minutes, or until the top is golden brown and springs back when lightly touched.
- Invert the pan and cool completely before removing the cake.
- Once the cake is cooled, run a knife around the edges to release it from the pan.
- Serve the cake plain or with your favorite toppings and enjoy!
