A delicate, cloud-like cake with a sweet vanilla flavor and tender crumb, ideal for serving with seasonal fruits or light toppings.
# What You Need:
→ Dry Ingredients
01 - 1 cup cake flour, sifted
02 - 1½ cups granulated sugar, divided
03 - ¼ teaspoon fine salt
→ Egg Mixture
04 - 12 large egg whites, at room temperature
05 - 1½ teaspoons cream of tartar
06 - 1 teaspoon pure vanilla extract
07 - ½ teaspoon almond extract (optional)
# Directions:
01 - Preheat oven to 350°F. Ensure angel food cake pan (tube pan) is clean and completely dry—do not grease.
02 - Sift together cake flour, ¾ cup sugar, and salt in a bowl. Repeat sifting process three times for maximum aeration. Set aside.
03 - In large bowl or stand mixer, beat egg whites on medium-high speed until foamy. Add cream of tartar and continue beating until soft peaks form.
04 - Gradually add remaining ¾ cup sugar in small increments while beating. Continue until stiff, glossy peaks form. Fold in vanilla and almond extracts gently.
05 - Sift flour mixture over whipped egg whites in three additions. Gently fold with spatula after each addition just until combined. Avoid overmixing to preserve volume.
06 - Spoon batter evenly into ungreased tube pan. Smooth top with spatula and run knife through batter to eliminate large air pockets.
07 - Bake for 35–40 minutes until golden brown and cake springs back when lightly touched.
08 - Immediately invert pan onto bottle or wire rack. Cool completely upside down for 1–2 hours to prevent collapsing.
09 - Once cool, run thin knife around edges to loosen and release cake. Serve plain or accompany with fresh berries and whipped cream.
