Homemade Angel Food Cake
Ingredients:
1 cup (120g) cake flour (not all-purpose flour)
1 1/2 cups (300g) granulated sugar, divided
1/4 teaspoon salt
12 large egg whites (about 1 1/2 cups), at room temperature
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional, for added flavor)
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C).
Prepare the Flour Mixture:
Sift the cake flour and 1/2 cup of granulated sugar together into a medium bowl. Set aside.
Beat the Egg Whites:
In a large mixing bowl, using an electric mixer, beat the egg whites on medium speed until foamy.
Add the cream of tartar and continue beating until soft peaks form.
Gradually add the remaining 1 cup of granulated sugar, a few tablespoons at a time, while beating on high speed. Continue beating until stiff, glossy peaks form.
Beat in the vanilla extract and almond extract (if using).
Fold in the Flour Mixture:
Sift the flour mixture over the beaten egg whites in thirds, gently folding it in with a rubber spatula after each addition. Be careful not to deflate the egg whites. Fold until no streaks of flour remain.
Transfer to Pan:
Carefully transfer the batter to an ungreased 10-inch tube pan (angel food cake pan) with a removable bottom. Smooth the top with a spatula.
Run a knife or skewer through the batter to remove any large air bubbles.
Bake:
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