Add some fresh fruit and whipped cream to the top of this airy 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
Directions
-Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
-Sift 1/2 cup sugar and flour together twice; set aside.
-Place the 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.
-Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets.
-Bake until lightly browned and the entire top appears dry, 35-40 minutes.
-Immediately invert pan; cool completely, about 1 hour.
-Run a knife around the side and center tube of the pan. Remove the cake to a serving plate.
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