Homemade Angel Food Cake

Angel Food Cake

1 ½ cup + 2 Tb cake flour

1/2 tsp salt

12 Egg Whites

1 ½ cups extra-fine sugar

1 1/2 tsp cream of tartar

1 tsp vanilla

1 tsp almond extract

Preheat oven to 325 degrees. In a medium bowl, whisk together flour and salt. Divide sugar in half, setting aside ¾ cup of it, and combining the other ¾ cup and flour/salt mixture in a food processor. Process for 1 one minute to form a fine powder. Set aside.

With a stand mixer combine 12 egg whites and cream of tartar on low speed for one minute, until eggs become foamy and begin to peak. Add the 3/4 cup of sugar, increase speed to medium-high and whisk until stiff peaks begin to form and the mixture looks smooth and shiny. Beat in vanilla and almond extract until just combined. Beat in vanilla and almond extract until just combined.

Sift the flour/sugar powder over the top of the egg whites in three separate additions. Gently fold the flour into the egg whites until combined. The batter will deflate a little bit, that's okay. Just be gentle!!

Pour the mixture into an non-greased tube pan or bundt cake pan.

Bake for 40-45 minutes until golden. Remove from oven and allow to cool UPSIDE DOWN until COMPLETELY cool - about 2-3 hours. Set the pan over the neck of a wine bottle to hold steady as it cools, if not using an angel-food cake pan with prongs. Run a knife or thin rubber spatula around the edge of the pan to release the cake from the pan.