Perfectly Easy Angel Food Cake Recipe 

Easy as can be, this Angel Food Cake requires no flour folding.  With a high-rising, moist cake, all the problems with creating Angel Food Cake the usual way disappear.    


– 2 ½ cupsugar, divided (500 grams or 17.5 oz.)
 – 14large egg whites, preferably room temperature (2 cups, 450 grams are about 16 ounces)
 – 1 teaspoon vanilla extract
 – 1 teaspoon almond extract
 – 1 ½ cups sifted cake flour (150 grams or 5 .33 oz.) – 1 ¼ teaspoon salt
 – 1 ½ teaspoons cream of tarter



Pre-heat the oven to 350. Have the angel food pan ready but unprepared. Do not butter or spray.  Cakes must stick to pan sides to reach their maximum height.  Set aside.  


Process sugar in a food processor for 1–2 minutes to finely grind.  Use regular granulated sugar, but beat it long enough to dissolve.  


Combine egg whites, vanilla, and almond extracts in a mixer bowl.  Attach a whisk to the mixer.  Beat medium to a gentle peak.  


Mix half the sugar (1 ¼ cups, 250 grammes or 9 ounces), salt, and cream of tartar.  Add heaping tablespoons to egg whites gradually.  Beat 10–15 seconds after each addition.  Repeat until all sugar is added.  


Combine the flour and remaining half of the sugar.  Reduce mixer speed to low and add egg whites four times.  Beat each time until the flour mixture is combined.  


Smooth batter in cake pan with spatula. Bake until risen, golden, and a tester comes out clean, 35–40 minutes.  Avoid overbaking.  Invert the pan to cool.  Hang the Angel Food Pan on a bottle if it has no feet.  


With a flexible spatula, circle the tube and pan when cold. Release pan rim. Spatula-release the cake bottom and place it on a cake board.  Serve it right-side up.  


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