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Angel Food Cake Recipe

Angel Food Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. You will need a 10 inch (25 cm) two piece Angel Food Cake (tube) pan. (Don't use a non stick pan.)

In a bowl, sift or whisk the cake flour with 3/4 cup (150 grams) of the superfine white sugar, and the salt.

In the bowl of your electric stand mixer, fitted with the whisk attachment (or with a hand mixer), beat the egg whites and  the cream of tartar until soft peaks form. Gradually beat in the remaining 3/4 cup (150 grams) superfine white sugar, a tablespoon at a time, until the meringue holds stiff peaks and is thick and glossy. Beat in the vanilla extract and almond extract.

Sift the flour mixture over the egg whites (about one quarter of the flour mixture at a time) and gently but quickly fold the flour into the egg whites. You can use a wire whisk or a rubber spatula. (It is important not to over fold the batter or it will deflate.)

Pour the batter into the pan and run a wooden skewer or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 35 - 40 minutes or until a wooden skewer inserted into the center of the cake comes out clean and the cake springs back when gently pressed. (The top of the cake will have cracks.)

Immediately upon removing from the oven, invert the pan.  Suspend the pan by placing the inner tube on the top of a flat topped glass or bowl. Allow the cake to cool completely (about 1 1/2 hours).

Then run a long sharp knife around the sides of the pan to loosen the cake and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom and center core of the pan and remove. Place the cake, right side up, on your serving plate. Cut the cake with a serrated knife using a sawing motion.

This cake is best served on the day it is made, but it can be covered and stored in the refrigerator for several days. It is great toasted.

This cake can be eaten alone with just a dusting of powdered sugar. Is also wonderful with fresh berries and softly whipped cream.

Serves 10 - 14 people.

Angel Food Cake Recipe:

1 cup (120 grams) cake flour

1 1/2 cups (300 grams) superfine white sugar, divided

1/2 teaspoon (2 grams) salt

1 1/2 cups (360 ml/grams) egg whites, at room temperature (about 12 large egg whites)

1 1/2 teaspoons (6 grams) cream of tartar

2 teaspoons (8 grams) pure vanilla extract

1/2 teaspoon (2 grams) pure almond extract

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