Angel Food Cake

Light and fluffy and soooo scrumptious!!!!

Cake:

  • 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

Place egg whites in a large bowl; let stand at room temperature 20-30 minutes.  Sift 1/2 cup sugar and flour together twice; set aside.  Place 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 2-3 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 batter with a knife to remove air pockets.  Bake 35-40 minutes or until lightly browned and entire top appears dry.  Immediately invert pan; cool completely, about 1 hour.  Run a knife around side and center tube of pan.  (I use a silicone tube pan which makes the removal of the cake  a wee bit easier.) Remove the cake to a serving plate and enjoy!

Then cut up some strawberries to eat along with it and enjoy.

You don’t need a lot, a thin little slice and a handful of fruit and you’re set.

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