Heavenly Angel Food Cake
|Sifted cake flour||250 Milliliter (1 Cup)|
|Sugar||450 Milliliter (1 3/4 Cups)|
|Egg whites||375 Milliliter (1 Dozen Eggs Or 1 1/2 Cups, At Room Temperature)|
|Cream of tartar||1 1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
Preheat oven to 375°F (190°C).
Sift flour and 3/4 cup (200 ml) sugar together twice; set aside.
In large mixer bowl, beat egg whites and salt at MEDIUM-LOW then at HIGH for about 1 minute, or until whites barely hold peaks and are still very moist and slightly foamy.
Beating at HIGH, add 1 cup (250 ml) sugar in 2-tablespoon (30 ml) portions.
Beat until mixture holds a peak but tip of peak folds over.
With rubber spatula, scrape sides of bowl.
Sift all of flour-sugar mixture over top of batter.
Fold mixture at LOW.
Pour batter into ungreased 10-inch (25 cm) tube pan.
Cut through batter with rubber spatula.
Bake in preheated oven for 40 minutes.
Invert cake and let cake cool completely