Angel Food Cake is a classic American dessert that is light and airy, with a tender texture and a subtle sweetness.
It is made using only egg whites, sugar, and flour, with no added fats like butter or oil, which gives it its unique, fluffy texture.
The cake gets its height and structure from the beaten egg whites, which are folded together with the dry ingredients to form a delicate batter.
1 cup all-purpose flour, 1 1/2 cups granulated sugar, 12 large egg whites, 1/4 teaspoon cream of tartar, 1/4 teaspoon salt, 1 teaspoon vanilla extract,
Preheat your oven to 350°F (180°C). Sift the flour and set aside. In a large bowl, beat the egg whites with an electric mixer until frothy.
Add in the cream of tartar, salt, vanilla extract, and almond extract (if using). Continue to beat the egg whites until they form soft peaks.
Gradually add in the sugar, 1 tablespoon at a time, while continuing to beat the egg whites. Continue to beat the egg whites until they form stiff peaks.
Gradually fold in the sifted flour, 1/4 cup at a time, until just incorporated. Pour the batter into an ungreased 10-inch (25 cm) angel food cake pan.
Use a spatula to gently smooth out the top of the batter. Bake for 35-40 minutes, or until the top of the cake is golden brown and the cake is springy to the touch.
Remove the cake from the oven and turn the pan upside down, propping the legs of the pan on the countertop. Allow the cake to cool completely in the pan, about 1 hour.
Once cooled, run a knife around the edges of the pan to loosen the cake, and then gently remove it from the pan. Serve and enjoy!