Best Angel Food Cake

Ingredients:

1-1/4 cups egg whites (about 9)
1-1/2 cups sugar, divided
1 cup cake flour
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt

Method:

1Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
2Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
3Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4Run a knife around side and center tube of pan. Remove cake to a serving plate.

Helpful Hints:

Total Time
Prep: 15 min. Bake: 35 min. + cooling
Makes 12 to 16 servings
Tips
Be sure to use an ungreased (but not a nonstick) tube pan for angel food cakes. This type of batter needs to "climb" the sides of the pan to reach great heights for its light-as-air texture.
Inverting the pan while cooling helps prevent the cake from compressing and losing volume. If your pan doesn't have prongs or feet to keep it suspended, suspend it on the neck of a wine bottle.
Be patient when adding sugar to egg whites. Going slowly allows a beautiful foam to build. Adding too much sugar at one time can deflate the air you've worked so hard to incorporate.
For added style and flavor, stir in the seeds of a vanilla bean or a bit of vanilla bean paste.
Nutrition Facts
1 slice: 115 calories, 0 fat (0 saturated fat), 0 cholesterol, 68mg sodium, 26g carbohydrate (19g sugars, 0 fiber), 3g protein.


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