Light, airy dessert perfect with fresh berries.

This angel food cake is incredibly light and airy, thanks to the whipped egg whites. The cake flour and sugar add a delicate sweetness, while the vanilla and almond extracts provide a subtle yet delightful flavor. The cream of tartar helps stabilize the egg whites, ensuring the cake rises beautifully and maintains its fluffy texture. Serve this angel food cake with a dusting of powdered sugar, fresh berries, and a dollop of whipped cream for an elegant and refreshing dessert. It pairs wonderfully with a cup of tea or coffee and is perfect for special occasions, afternoon tea, or as a light treat after a meal.

Ingredients

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

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Dry Ingredients: Sift together the cake flour and 1/2 cup of the sugar. Set aside.
3. Beat Egg Whites: In a large bowl, beat the egg whites, cream of tartar, and salt on medium speed until frothy. Gradually add the remaining 1 cup of sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
4. Add Extracts: Gently fold in the vanilla and almond extracts.
5. Fold in Flour Mixture: Sift the flour mixture over the beaten egg whites, about 1/4 cup at a time, and gently fold in until just combined.
6. Transfer to Pan: Spoon the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
7. Bake: Bake for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched.
8. Cool: Invert the pan and let the cake cool completely upside down. Once cooled, run a knife around the edges to release the cake from the pan.

Enjoy this light and airy angel food cake as a delightful dessert on its own or topped with fresh berries and whipped cream.

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