Angel Food Cake
Strawberry shortcake layered in a trifle, espresso mascarpone between layers of Angel Food Cake, and even saturating the top with drizzle and fresh fruit—it's sensational no matter how you serve this cake. My kitchen never smells as good as it does when this cake is baking, and it’s very satisfying to slice it warm.
Elements
2 CUPS SUPERFINE BAKER’S SUGAR
1-1/3 CUPS CAKE FLOUR, NOT SELF-RISING
12 EGG WHITES, ROOM TEMPERATURE
3/4 TEASPOON SEA SALT
1-1/2 TEASPOONS CREAM OF TARTAR
1 TEASPOON MADAGASCAR BOURBON OR MEXICAN VANILLA EXTRACT
2 TEASPOONS ALMOND EXTRACT
Directions
Preheat oven to 350° Fahrenheit (177° Celsius).
Place a sifter over a small mixing bowl and add 1/2 cup of the sugar and the flour; sift together twice to fully aerate.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the salt and cream of tartar; increase speed to high and beat until soft to medium peaks form.
With the mixer running on medium-high speed, gradually sprinkle in the remaining 1-1/2 cups sugar; continue beating until the mixture is thick, glossy, and just holds its shape, sliding slowly off the whisk.
Add the vanilla and almond extracts; mix briefly to incorporate.
Sift about one-third of the flour mixture over the egg whites; gently fold in with a rubber spatula. Repeat twice more until all the flour mixture is incorporated, taking care not to deflate the batter.
Transfer batter to an ungreased 10-inch tube pan. Smooth the top with a spatula and bake for 40 minutes, or until the cake springs back when lightly touched.
Immediately invert the pan onto a cooling rack and cool completely before loosening the cake from the pan.