A1 Angel Food Cake
- 12 large egg whites
- 1 1/2 cups sugar white granulated, sifted
- 1 cup cake flour sifted twice into measuring cup and leveled with a knife
- 1/4 teaspoon salt
- 3/4 teaspoon cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 teaspoons lemon juice
- Prepare an angel food cake pan.
- It's best with a removable bottom.
- Cut some parchment paper into a circle to fit the pan.
- Then fold the circle several times as if making a paper airplane and cut off the tip to create hole.
- Unfold and use to line the bottom of the cake pan.
- Preheat the oven to 325F (160C).
- Arrange the over rack(s) to allow the use of the lowest rack.
- Sift the flour (three times is best) into a measuring cup over waxed paper and use a knife to level off any excess.
- Do the same to measure out the sugar.
- Combine 3/4 cup of the sugar with the flour in a small bowl.
- Whisk to combine.
- In a large clean bowl add the egg whites.
- Preferably use a stand mixer with a whisk attachement for best results but a hand mixer will do the job in a pinch.
- Whisk at medium speed until the egg whites are beginning to froth.
- Add the cream of tartar and salt and increase the speed of the mixer.
- Continue whisking until very soft mounds begin to form.
- Continue whisking and add the remaining sugar, one tablespoon as a time.
- Keep whisking until the egg whites are shiny and form soft peaks.
- Add the vanilla, lemon juice and almond extract and whisk until just incorporated.
- Do not over whisk to form firm peaks or it will be harder to fold in the flour/sugar mixture without deflating the egg whites.
- Sift in 3 to 4 tablespoons of the flour/sugar mixture over the egg whites and gently fold in with rubber spatula.
- Repeat, sifting in more flour and gently fold until all the flour has been used.
- Gentle pour/transfer the batter into the un-greased angel food cake pan.
- Smooth out if needed and sharply tap the pan a few times on the counter to release any large air bubbles.
- Bake for 50 to 60 minutes until the cake rises and turns golden brown.
- The top should spring back when lightly touched.
- Remove from the oven and invest the pan over a wine bottle (or other suitable method) so the pan hangs freely and air is allowed to circulate for even cooling.
- Cool completely for 2 or 3 hours.
- To remove from the pan use a flexible thin knife and insert along the edge between the cake and the pan.
- Press the knife firmly along the pan and rotate all the way around to release the edges.
- Try to keep as much of the golden crust intact as possible.
- Release the center using the knife or a wire cake tester.
- Invert (top side down) and release the cake.
- Peel off the parchment paper.
- Cut using a long serrated bread knife.
- Serve the same day.
- If serving the next day freeze the cake overnight (to avoid absorbing any moisture).
- Can be frozen for up to one or two months.
- Serve with fresh berries, coulis or use in other recipes.