Ingredients
- 1 c cake flour
- ¾ c sugar, granulated
- 12 large egg whites, room temperature (all traces of yolk removed)
- 1½ t cream of tartar
- ¼ t salt
- ¾ c sugar, granulated
- 1½ t vanilla extract
- ½ t almond extract
Directions
Preheat oven to 375°F. Sift cake flour and ¾ c sugar into a medium mixing bowl; set aside.
- In a separate mixing bowl, beat egg whites, cream of tartar, and salt until it forms soft peaks. Add remaining ¾ c sugar slowly and then beat on high until stiff peaks form.
- Add flour mixture and both extracts slowly on low speed, stopping as soon as batter is incorporated. Do not over-mix. Using a rubber spatula, fold mixture in the sides and bottoms of bowl to fully incorporate.
- Pour batter into ungreased angel food cake pan. Gently shake to even out batter.
- Bake 25-30 min. or until the top springs back with a gentle touch and top is golden in color.
- Invert pan upside down to cool completely. Flip pan over with cake once again. Run a thin knife around pan sides to separate. (Depending on type of pan used, gently cut bottom away from pan.)
- Flip pan with cake once more and lift pan up.
Recipe Note
Serve with strawberries and whipped cream.
