How to make angel food cake

Angel Food Cake is a cake with an interesting atmosphere, fluffy like a cloud, with a bright white cake and a golden crispy crust that is simply amazing. It pairs well with fresh berries and a bit of whipped cream or cream on the side.

Source:Home Cooking Adventure

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Makes about 10 servings
1 1/4 cups (300g) egg whites (from about 10 large eggs)
1 1/2 cups (300g) fine sugar, divided
1 cup (120g) baking powder
1 1/4 teaspoon (5g) cream of tartar
1/2 teaspoon (3g) salt
1 teaspoon (5g) vanilla extract
1/2 teaspoon (3g) almond extract

1. Preheat oven to 350 F (180C).

2. Sift the cake batter with 1 cup (200g) of sugar. Set aside until ready to use.

3. Place the egg whites in a large bowl and beat on medium-high speed until frothy. Add cream of tartar, salt, vanilla and almond extract.

4. Continue whisking until soft peaks form. Gradually add the remaining 1/2 cup (100g) of sugar. Beat until stiff peaks.

5. Sift in the powdered sugar mixture gradually and fold in after each addition.

6. Pour batter into a non-absorbent 10-inch (25cm) tube pan with a removable bottom.

7. Use a knife to cut through the dough to remove air pockets and smooth the top.

8. Bake for 40-45 minutes or until golden brown and toothpick inserted in the center comes out clean.

9. Invert the pan immediately. Let cool completely for about 1-2 hours.

10. Remove cake from pan and coat with powdered sugar if desired.

11. Use a serrated knife to slice thinly and serve with fresh strawberries and whipped cream.