If you're looking for a light and fluffy dessert that's easy to make, then this angel food cake recipe is perfect for you. This cake is made with simple ingredients and has a melt-in-your-mouth texture that will leave you wanting more. Serve it with fresh fruit or a dollop of whipped cream for a delicious treat.
Ingredients:
- 1 cup cake flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions:
- Preheat your oven to 325°F (160°C) and place your oven rack in the lower third of the oven.
- In a small bowl, sift the cake flour and 3/4 cup of granulated sugar together. Repeat this process 3 times to ensure the mixture is well combined and free of lumps.
- In a separate bowl, beat the egg whites with an electric mixer until they become frothy. Add the cream of tartar and salt, and continue to beat until soft peaks form.
- Gradually add the remaining 3/4 cup of granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Beat until stiff peaks form.
- Add the vanilla and almond extracts to the egg white mixture and gently fold in the flour mixture, 1/4 cup at a time, until it is just combined.
- Pour the batter into an ungreased 10-inch tube pan and smooth the surface with a spatula.
- Bake for 45-50 minutes, or until the cake is golden brown and springs back when touched.
- Remove from the oven and immediately invert the pan onto a cooling rack. Let the cake cool completely in the pan before removing it.
- Once the cake is cool, run a knife around the edge of the pan to loosen it. Carefully remove the cake from the pan and place it on a serving plate.
That's it! With just a few simple ingredients and some patience, you can create a heavenly angel food cake that's sure to impress. Serve it at your next dinner party or enjoy it as a sweet treat on a lazy Sunday afternoon. Either way, this cake is sure to become a favorite in your recipe collection.