Angel Food Cake
- 1 1/2 c. plus 1 Tbs. sugar
- 1 c. cake flour
- 12 egg whites at room temperature
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1/2 tsp. fine sea salt
- 1 1/2 tsp. cream of tartar
- FOR THE TOPPING optional:
- 4 c. sliced strawberries
- 2 tbsp. light brown sugar
- whipped topping thawed
- Preheat oven to 325ºF. Do NOT grease angel food cake pan.
- Put sugar in a food processor and pulse about 15 times until the sugar granules are finer. Sift flour with 3/4 cup of the sugar. Set aside.
- In a large bowl, use whisk attachment to whip egg whites, extracts, and salt until it becomes a bit frothy. Add cream of tartar and whip until mixture forms soft peaks.
- Gradually add remaining sugar, 1/4 cup at a time, while mixer is running. Continue beating until mixture is glossy, smooth, and holds a stiff peak.
- In three additions, sift flour/sugar mixture over the top of the beaten egg whites and carefully fold. Once incorporated, spoon batter into the pan. Run a knife or a thin spatula through the batter to break up any air pockets. Smooth the top with the back of a spoon.
- Bake for 35–40 minutes, or until top is lightly golden and cracked, and cake bounces bake when lightly touched.
- Cool cake upside-down in pan, using a bottle in the center, the attached feet that are part of some pans, or handles balanced on something sturdy. Let cake cool completely, about 2 hours.
- Just before serving, place strawberries in a bowl with brown sugar. Stir and let sit for about 5–10 minutes to become syrupy.
- Run a knife along the edge and center tube of cake. Invert onto a cake plate and give the cake a few good shakes. If the cake does not release, repeat the steps.
- Cut with a serrated knife and serve with whipped topping and strawberries.