Light and Fluffy Angel Food Cake Recipe

For a light and fluffy angel food cake, gather these ingredients: 1 cup cake flour, 1 1/2 cups granulated sugar, 12 large egg whites (room temperature), 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, 1 1/2 teaspoons cream of tartar, and 1/4 teaspoon salt. Preheat your oven to 350°F (175°C). Sift the cake flour and 3/4 cup sugar together three times, then set aside. In a large bowl, beat the egg whites, vanilla extract, almond extract, cream of tartar, and salt on medium speed until soft peaks form. Gradually add the remaining 3/4 cup sugar, beating on high until stiff, glossy peaks form. Gently fold the flour mixture into the egg white mixture in three additions, being careful not to deflate the batter. Spoon the batter into an ungreased 10-inch tube pan, smoothing the top. Bake for 35-40 minutes or until the top springs back when lightly touched and is golden brown. Immediately invert the pan onto a bottle or funnel to cool completely, about 2 hours. Once cooled, run a knife around the edges to release the cake. Transfer to a serving plate and slice. Serve plain or with fresh berries and whipped cream for a delightful treat. This airy cake yields 12 servings and is perfect for any occasion.