- 1 cup sifted cake flour
- 1 ½ cups superfine granulated sugar
- 1 ¼ cups egg whites (10 to 12) at room temperature
- 1 ¼ teaspoons cream of tartar
- ¼ teaspoon salt (usually excluded)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Do not make on humid day
- Preheat the oven to 325°F.
- Sift the 110 grams of cake flour five times with 100 g of sugar. Best to use two bowls, and sift one into the other.
- To prepare the egg whites, put the measuring cup atop a clean plate. This will allow you to then lift the egg whites and pour into the bowl without losing a lot of the egg whites to the counter top. Beat the 300 ml egg whites until foamy. Add the cream of tartar and salt and beat until soft moist peaks form when the beater is withdrawn.
- Add the remaining sugar (which is 1 cup or 200 g) and mix it, little by little, with the egg whites.
- Take one-quarter cup of flour-sugar mixture at a time and beat in with egg whites and continue till all is mixed in.
- Pour into an ungreased pan. I use the blue bundt pan. Bake about one hour.
Angel Food Cake smells lovely when it comes out of the oven but if you don’t wait at least 8 hours to eat it, it will taste like egg whites. For some reason it needs many hours for the flavor to be accessible. So, it’s best to make it in the morning and serve it at dinner.