Angel Food Cake
From Yankee Magazine — March 2007
Cakes and Frostings Recipes
Preparation Time: 30 minutes
Start to Finish Time: 0.5 hours
Yield: about 8 slices
- 7 large egg whites
- 3/4 teaspoon cream of tartar
- 1/4 teaspoon kosher or sea salt
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup sifted cake flour
- Garnish: fresh berries
Heat oven to 375°. Using an electric mixer, beat egg whites, cream of tartar, and salt until the whites hold stiff peaks. With the mixer on, carefully add sugar, 1/4 cup at a time, until the mix becomes glossy and peaks still hold -- do not overmix. Beat in extracts. Using a rubber spatula, gently fold in flour. Spoon batter into an ungreased 9-inch (10-cup) tube pan. Bake 25 to 30 minutes or until a cake tester inserted comes out clean. Invert the pan onto a cooling rack. Let cool completely, then slide a thin knife around outer and inner edges of the cake to dislodge it from the pan. Slice and garnish with berries.
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