- 1 cup cake flour
- 1 1/2 cups powdered sugar
- 1 1/2 cups egg whites (about 12 eggs)
- 1 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 /4 teaspoon salt
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
Heat oven to 375 degrees. Mix flour and powdered sugar. Beat egg whites and cream of tartar in large mixer bowl on medium speed until foamy. Beat in granulated sugar on high speed, 2 Tablespoons at a time; continue beating until stiff and glossy. Add salt, vanilla, and almond extract with the last addition of sugar. Do not underbeat.
Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in just until flour-sugar mixture disappears. Push batter into ungreased tube pan, 10X4 inches. Cut gently through batter with metal spatula.
Bake until cracks feel dry and top springs back when touched lightly, 30-35 minutes. Invert pan on funnel; let hang until cake is cold. Remove from pan.
Tips for Angel, Sponge, and Chiffon Cakes
- Egg whites must be beaten until stiff peaks form. Be sure egg whites are at room temperature.
- To fold, cut down through center of beaten egg whites, along bottom, and up side; rotate 1/4 turn. Repeat.
- Use spatula to break down large air pockets and seal batter against side of pan and tube.
- To test angel cake for doneness, touch cracks. They should feel dry; no imprint should remain.
- Cool cake upside down in pan. Support tube on funnel or bottle so cake doesn’t touch counter.
- Invert cooled cake on waxed paper. Brush loose crumbs from top and side before frosting.