Prep 20 mins
Cook 3 hrs 20 mins
Enjoy this fluffy angel food cake - a traditional dessert.
- 12 large eggs
- 1 1⁄2 cups powdered sugar
- 1 cup cake flour or 1 cup all-purpose flour
- 1 1⁄2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 teaspoon almond extract
- 1⁄4 teaspoon salt
- About 30 minutes before making the cake, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the whites from the yolk. (Save the yolks for another recipe.) Transfer egg whites to a 2-cup measuring cup until there are 1 1/2 cups of egg whites.
- Place the egg whites in a clean large bowl, and let stand at room temperature up to 30 minutes.
- Move the oven rack to the lowest position; remove other oven rack. Heat the oven to 375°F In a medium bowl, mix the powdered sugar and flour; set aside.
- Add the cream of tartar to the egg whites; beat with an electric mixer on medium speed until mixture looks foamy. On high speed, beat in the granulated sugar, 2 tablespoons at a time; add the vanilla, almond extract, and salt with the last addition of sugar. Continue beating until meringue is stiff and glossy. Do not underbeat.
- Sprinkle the powdered sugar-flour mixture, 1/4 cup at a time, over the meringue; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side just until sugar-flour mixture disappears. When all sugar-flour mixture has been folded in, spoon the batter into an ungreased 10x4-inch angel food (tube) cake pan. Using a metal spatula or knife, gently cut through the batter, spreading batter gently against side of pan and tube, to break large air pockets.
- Bake 30 to 35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto a heatproof funnel or bottle. Let cake hang about 2 hours or until completely cool.
- Remove pan from funnel. Loosen the cake by running a knife or long metal spatula between the cake and side of pan. Place a serving plate upside down on pan, then carefully run knife or long metal spatula between cake and pan bottom. Carefully remove bottom. To cut cake, use a long serrated knife in a sawing motion, or use an electric knife.