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Angel Food: Light as Air Angle Food Cake

Source of Recipe

Alison Ladman


List of Ingredients

1 1/2 cups superfine sugar, divided
1 cup cake flour, sifted
12 egg whites, room temperature
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract


Recipe

Heat the oven to 350 F.

In a medium bowl, sift together 1/2cup of the sugar and the cake flour. Set aside.

In a large bowl use an electric mixer to whisk together the egg whites, salt, cream of tartar, and vanilla and almond extracts. Beat on medium-high until very foamy. With the mixer running, slowly add the remaining cup of sugar. Beat until stiff, glossy peaks form.

Sift half of the flour-sugar mixture over the egg whites and use a rubber spatula or wooden spoon to gently fold into the egg mixture. Repeat with the remaining flour-sugar mixture. Transfer to an ungreased 10-inch tube pan or divide between 2 ungreased loaf pans. Bake for 35 to 40 minutes for a tube pan or 30 to 35 minutes for the loaf pans, or until a wooden skewer inserted at the center comes out dry.

Overturn the tube pan onto the neck of a wine or similar bottle and cool. Loaf pans can be turned on their sides or overturned onto cooling racks. To remove the cakes from the pan, slide a paring knife around the edge.

Start to finish: 45 minutes
Makes: 1 tube cake (12 servings) or 2 loaf pans