Angel food cake

Angel food cake

1. Ingredients:

   • 1 cup cake flour
   • 1 1/2 cups granulated sugar
   • 12 large egg whites, at room temperature
   • 1 1/2 teaspoons cream of tartar
   • 1/4 teaspoon salt
   • 1 teaspoon vanilla extract
   • 1/2 teaspoon almond extract
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   • Instructions:

   1. Preheat your oven to 325°F (163°C).

   2. In a bowl, sift together the cake flour and 3/4 cup of sugar. Set aside.

   3. In a large, clean, and dry mixing bowl, beat the egg whites with an electric mixer until frothy.

   4. Add the cream of tartar and salt to the egg whites and continue beating until soft peaks form.

   5. Gradually add the remaining 3/4 cup of sugar, one tablespoon at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form.

   6. Gently fold in the sifted flour mixture in three additions, being careful not to deflate the egg whites. Add the vanilla and almond extracts and fold until just combined.

   7. Spoon the batter into an ungreased angel food cake pan. Smooth the top with a spatula.

   8. Bake in the preheated oven for about 40-45 minutes or until the top is golden brown and the cake springs back when lightly touched.

   9. Invert the cake pan onto a cooling rack immediately after removing it from the oven. Let the cake cool completely in the inverted position.

   10. Once the cake is completely cool, run a knife around the edges of the pan to release the cake.