Angel Cake recipe | How to Prepare Angel Cake | The Food Corner

Preheat the oven to 350°F (175°C).

In a large bowl, sift together the cake flour, 1 cup of sugar, salt, and baking powder. Set aside.

In another bowl, combine the water, vanilla extract, and almond extract. Set aside.

In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.

Gradually add the remaining 1/2 cup of sugar to the egg whites, continuing to beat until stiff peaks form.

Gently fold the flour mixture into the egg whites in three additions, alternating with the water mixture. Be careful not to deflate the egg whites.

Pour the batter into an ungreased angel food cake pan, smoothing the top with a spatula.

Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and springs back when lightly touched.

Remove the cake from the oven and invert the pan to cool completely.

Once cooled, run a knife around the edges to loosen the cake and remove it from the pan.

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