Angel Food Cake
March 30, 2026
- 12 egg whites
- 1 cup superfine sugar
- 1 ½ teaspoon cream of tartar
- 1 teaspoon almond extract
- 1 cup plus 2 tablespoons cake flour
- ¾ cup superfine sugar
- ¼ teaspoon salt
Pre-heat oven to 350°. Set the oven rack to the lower third
Using the whip attachment on low speed, mix egg whites, almond extract and cream of tartar until foamy. Whip on high until peaks begin to form – about 1 minute. Slowly sprinkle 1 cup superfine sugar over egg whites and whip to glossy soft peaks – about 4 or 5 minutes. Do Not whip to stiff peaks.
Sift together 1 cup plus 2 tablespoons cake flour, ¼ teaspoon salt and ¾ cup superfine sugar. Sprinkle a third of this over whipped egg whites and fold with a spatula just to combine. Repeat 2 more times to incorporate all the flour/sugar/salt. Do Not over mix – you’ll deflate the air you just whipped into the egg whites.
Spoon batter into an un-greased tube pan. Bake at 350° for 45 minutes. Invert the tube pan to cool.