Step 1: Light, fluffy angel food cake.
Cut into slices, and serve with any berry sauce.
Step 1: The ingredients you need to make this light and fluffy angel food cake.
Step 2: Use a scissors to cut out a piece of parchment paper that fits the bottom of angel food cake pan.
Step 3: Cut the top part off.
Step 5: Then place it onto the bottom of the angel food cake pan.
Step 6: To prevent the cake from sticking on the bottom.
Step 7: In a bowl add together the flour, 3/4 cup sugar and salt.
Step 8: Sift three times and whisk until well mixed. Set aside.
Step 9: Beat egg whites until foarmy, add cream of tartar.
Step 10: and 1/4 teaspoon of salt.
Step 11: Continue to beat until soft peaks form.
Step 12: Gradually beat in remaining 1 cup sugar, 2 tablespoons at time.
Step 13: until mixture holds stiff peaks.
Step 14: the mixture is very fluffy.
Step 15: Add 1/4 flour mixture at a time, folding in gently with rubber spatula.
We sifted the flour into the egg whites mixture, just trying to prevent the mixture from deflating too much.
Step 16: Fold in vanilla and almond extracts.
Step 17: Here the mixture is ready, it should be very smooth.
Do not over fold, otherwise the mixture will deflate too much, the cake will not turn out fluffy.
Step 18: Gently pour the smooth mixture into the prepared angel food cake pan.
Or gently spoon batter into 10-inch angel food cake pan.
Step 19: The pan is filled evenly with the mixture.
Cut through center of batter 2 or 3 times with spatula to remove large air bubbles.
Step 20: Bake at 350 degrees 40 to 45 minutes
or until top springs back when touched with finger and wood pick inserted near center comes out clean.
Step 21: Invert pan over bottle or inverted funnel and let stand until thoroughly cool.
Step 22: When cool, loosen sides and center with metal spatula and turn out onto platter.
Step 23: This is how the top looks like.
Golden, brown and slightly cracked.
View the entire recipe (ingredients & directions)