1 cup cake
3/4 cup sugar plus 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
Use a two piece angelfood cake pan and DO NOT OIL OR GREASE PAN.
Heat oven to 375° f.
Sift the cake flour and 3/4 cup + 2 tablespoons sugar and set aside. Combine
the extracts in a small bowl; set aside.
Beat egg whites, cream of tartar and salt until it forms peaks. Add the
3/4 cup of sugar slowly, then beat on high until stiff peaks form. If
you have a mixing guard for your mixer bowl now would be a good time to
Beating on LOW, add flour mixture and extracts slowly. Make sure you fold
in the sides and bottom of your mixing bowl. Spoon into an angel food
Move a knife through batter to remove air pockets. Bake 30-35 minutes
or 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 carefully run a knife down the side of
Invert onto your serve 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.
Give the cake a gently but firm tap or downward shake on to the plate.