Yummy Angel Food Cake

Homemade Angel Food Cake

Ingredients

• 1 cup cake flour
• 3/4 cup sugar
• 2 tablespoons sugar
• 12 large egg whites
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon almond extract

DirectionsNote:

For those not use to making angel food cakes Don't get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.

1. DO NOT GREASE PAN.
2. I always use a two piece angelfood cake pan or two large bread pans.
3. Heat oven to 375°.
4. Sift the cake flour (or white flour) and 3/4 cup + 2 Tbsp sugar; set aside.
5. Combine the extracts in a small bowl; set aside.
6. Beat egg whites, cream of tartar and salt until it forms peaks.
7. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
8. If you have a mixing guard for your mixer bowl now would be a good time to attach it.
9. Beating on LOW, add flour mixture and extracts slowly.
10. Make sure you fold in the sides and bottom of your mixing bowl.
11. (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
12. Move a knife through batter to remove air pockets.
13. Bake 30-35 minutes or until top springs back when touched lightly with finger.
14. Invert pan onto a tin funnel to cool completely.
15. To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan. Then firmly spank the sides of your pan. You could use a knife but this sometime tears the sides of the cake.