12 egg whites
1 tsp vanilla
1/2 tsp salt
1/2 tsp almond extract
1-1/2 tsp cream of tartar
1-1/4 c sifted cake flour (different from regular flour)
1-3/4 c flour
Place egg whites in large mixing bowl and let stand until room temperature. Beat at high-speed with salt and cream of tartar until soft peaks form. Add 1 cup sugar gradually, ¼ cup at a time, beating well after each addition. Beat until very stiff peaks form. Fold in flavorings Sift flour with remaining sugar 3 times. Sift flour-sugar mixture gradually over egg whites (1/4 at a time) and gently fold in, just until completely blended. Gently push batter into an ungreased 10” tube pan. Cut through batter with a knife. Make sure batter is evenly spread and touches the pan on all sides. Bake at 375 degrees for 35-40 minutes on lowest oven rack. Invert on a funnel (or soup cans) and let stand until cold.
Tips for making angel food cake
Don’t grease your pan. (Really, don’t. You need the cake to stick to the pan so that it doesn’t fall out when you cool it upside down).
Use cake flour. Trust me. It’s lighter than regular flour.
Don’t get a speck of yolk in your egg whites. Yolks are all fat, and fat keeps egg whites from whipping up properly.
No jumping in the kitchen when it’s in the oven. Think of this as a slightly more stable souffle.
Cool it upside down for 3 hours to minimize sinkage and maximize poof.
Angel food cake doesn’t like humidity. So, if it’s sticky & hot where you are, make the cake the day you’re going to serve it.
Courtesy of “Second Helpings Please!” by Norene Gilletz and Harriet Nassbaum (a family fav cookbook!!)
Photo courtesy of http://www.thehungrymouse.com/2011/06/22/angel-food-cake/