Angel Food Cake

I got this recipe, when I was first married, from Martha Stewart.  I love making this one.  It is so good!  The taste and texture way surpasses any mix or store bought Angel food cake.  My favorite way to serve it is with sliced strawberries and cool whip.  I’ve also sliced it in half and spread lemon cream on for a center layer.  Serve with whipped cream. 

Preheat oven to 350 degrees.

Sift 1 cup of flour 2 times

Sift 1 1/2 cups sugar 1 time

1 3/4 cups large egg whites (about 13 large eggs), room temperature.

1 Tablespoon warm water

1/2 teaspoon salt  

Add in 1 teaspoon cream of tartar

½ teaspoon vanilla extract

 ½ teaspoon almond extract

Sift together flour and 3/4 cup sugar.

Preferably in an electric mixer, with the whisk attachment, beat egg whites and warm water on low speed until foamy.

Add salt, cream of tartar, vanilla and almond extract.  Beat until soft peaks form.

While beating gradually add the remaining 3/4 cup sugar.  Beat on high speed until small peaks are stiff and glossy but not dry, about 2-3 minutes, do not overmix. 

Take bowl off mixer and and gently fold in the sifted flour/sugar mixture in six parts, using a rubber spatula. 

 

Pour into un-greased angel food cake pan.  Cut through batter with butter knife to get rid of air bubbles. 

Bake 35-40 minutes.  When done it should spring back to the touch.

Cool inverted, 1 hour before removing.

Cake can be kept up to 4 days in air tight container.