Angel Food Cake
A tall, light, and airy angel food cake is a unique sponge cake distinguished by its preparation without butter or oil.
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Instructions
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Preheat the oven to 350 F.
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Sift flour and 3/4 cup sugar together three times.
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Beat egg whites with salt and cream of tartar on high speed until light and fluffy.
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Gradually beat in the remaining 3/4 cup sugar, 2 tablespoons at a time, until stiff peaks form.
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Fold in vanilla and almond extracts, then gently fold in the sifted dry ingredients, 2 tablespoons at a time.
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Pour batter into an ungreased 10x4 inch tube pan and draw a skewer through it to remove air bubbles.
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Bake for 40-50 minutes, or until the crust is golden brown and dry.
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Invert the pan and cool for at least one hour.
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Run a knife around the edges, remove the cake from the pan, and place on a serving plate.
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Dust with powdered sugar and serve with fresh fruit.