Angel Food
Ronnie's Notes
The classic, tall cake. It is wonderful, just plain, but gets some glamour if you serve it with ice cream or crushed, sweetened berries.
Prep time: less than 30 minutes
Region: West
Instructions
Preheat the oven to 350 degrees.
Sift the cake flour, half the sugar and the salt together three times.
In the bowl of an electric mixer (or use a hand mixer) set at medium speed, beat the egg whites until they are foamy.
Add the cream of tartar and beat the whites until they stand in soft peaks.
Gradually add the remaining sugar and beat until the whites stand in stiff peaks.
Stir in the vanilla and almond extracts.
Fold in the flour mixture in thirds, making sure each addition is thoroughly incorporated.
Pour the batter into an ungreased Angel Food pan or 10” tube pan.
Bake for or until the cake is puffy and golden brown and a cake tester inserted into the center comes out clean.
Remove the cake from the oven and cool the cake upside down on a cake rack to cool completely.
If using a tube pan, invert the cake onto a glass bottle.
When cool, loosen the cake edges with the tip of a sharp knife and unmold.
Invert right side up.