Angel Food Cake

• 1 cup sifted cake flour

• 1 1/2 cups granulated sugar, divided

• 12 large egg whites, at room temperature

• 1 1/2 teaspoons cream of tartar

• 1/4 teaspoon salt

• 1 1/2 teaspoons vanilla extract

• 1/2 teaspoon almond extract (optional)

1. Preheat your oven to 350°F (175°C). Make sure your tube pan (10-inch) is clean and dry; do not grease it.

2. Sift together the cake flour and 1/2 cup of the granulated sugar. Set aside.

3. In a large mixing bowl, beat the egg whites, cream of tartar, and salt on medium speed until frothy. Gradually add the remaining 1 cup of sugar, about 2 tablespoons at a time, beating continuously until stiff peaks form.

4. Gently fold in the vanilla extract and almond extract, if using.

5. Sift the flour mixture over the beaten egg whites, about 1/4 cup at a time, and gently fold in with a spatula. Be careful not to deflate the egg whites.

6. Pour the batter into the tube pan, spreading it evenly. Run a knife through the batter to eliminate any large air bubbles.

7. Bake for 35-40 minutes or until the cake is golden brown and springs back when lightly touched.

8. Invert the pan immediately onto a bottle or metal funnel to cool completely. This prevents the cake from collapsing.

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

10. Slice and serve plain or with fresh berries, whipped cream, or a dusting of powdered sugar.

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