Angel Food Cake

My family loves this cake. It is good plain or topped with fruit and whipped cream.


  1. Preheat oven to 350 degrees
  2. About 9 large egg whites It is about 1 1/4 cups
  3. 1 1/2 cups granulated sugar divided
  4. 1 cup cake flour I use Swan brand
  5. 1 1/4 teaspoons cream of tartar
  6. 1 teaspoon vanilla extract
  7. 1/4 teaspoon almond extract
  8. 1/4 teaspoon salt


  1. Put egg whites in large metal or glass bowl Let sit to room temperature
  2. Sift 1/2 cup sugar and all the flour twice Set aside
  3. Preheat oven to 350 degrees Place oven rack on lowest position
  4. Add cream of tartar and almond extracts and salt to egg whites
  5. Beat with mixer on medium speed until soft peaks form
  6. Turn mixer on high and teaspoon at a time add remaining sugar Beat until stiff peaks form
  7. Gradually add flour mixture 1/2 cup at a time by gently folding in Do not mix vigorously It will deflate the egg whites
  8. Spoon into ungreased bunt pan or loaf pan Do not grease! This needs to climb sides while baking If greased it can not rise to be fluffy
  9. I use a 10 inch tube pan Make sure your pans are big enough This rises high when baking I use 2 loaf pans also
  10. Bake for 30 to 45 minutes
  11. Top should be golden brown and feel dry and crumbly
  12. Test at 30 minutrs to see if baked through
  13. When done invert cake on top of glass bottle or on sides if using loaf pans Cool completely
  14. Run knife around edges of pan
  15. Remove cake Serve plain or with fruit