INGREDIENTS:
1 cup Cake Flour
3/4 cup Sugar
12 Lg Egg Whites, must be room temperature
1 1/2 tsp Cream of Tarter
1/4 tsp Salt
1 1/2 tsp Vanilla
1/2 tsp Almond Extract
DIRECTIONS:
Notes: Use a two piece angel food cake pan and DO NOT GREASE. Also, there should be no egg yolks in with the egg whites. Start over if yolks get in.
– Heat oven to 375 degrees.
– Sift the cake flour and 3/4 cup + 2 Tbs sugar; set aside.
– Combine the extracts in a small bowl; set aside.
– Beat egg whites, cream of tarter and salt until it forms stiff peaks.
– Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
– If you have a mixing guard for your mixer bowl, it is good to attach that now.
– Beating on low, add flour mixture and extracts slowly.
– Make sure you fold in the sides and bottom of your mixing bowl.
– (You can fold in flour mixture by hand but this is way faster.) Spoon into the angel food cake pan.
– Move a knife through the batter to remove air pockets.
– Bake 30-35 minutes until top springs back when touched lightly with finger.
– Invert pan onto a tin funnel to cool completely.
– 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.
– Firmly spank the sides of your pan.
– Invert onto your serving plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
– No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake onto the plate.
Hellum's Kitchen 