The light-as-a-cloud texture and flavor of angel food cake makes it an all-time favorite. It's delicious alone, or topped with berries, hot fudge sauce, and whipped cream.
1-1/4 cups powdered sugar
1 cup cake flour
1-3/4 cups egg whites (approx. 12 large eggs)
1-1/2 teaspoons cream of tartar
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
--Separate egg whites into a measuring cup until you have 1-3/4 cups. Let sit for at least 30 minutes to reach room temperature. --Put oven rack in lower-middle position; preheat oven to 325. --Sift together the powdered sugar and flour. Repeat sifting two more times. Set aside. --In bowl, using a stand or hand mixer beat egg whites on med-low speed until broken up and starting to froth. Add cream of tartar & salt; beat at medium speed until soft peaks form. Keep mixer running and gradually add granulated sugar, a tablespoon at a time. Add extracts and continue to beat until peaks are stiff and still glossy--careful not to overbeat. --Sprinkle 1/4 cup of the sifted sugar/flour mixture over top of meringue; gently fold in with large rubber spatula just until sugar/flour disappears. Repeat, adding and folding remaining sugar/flour mixture 1/4 cup at a time. Gently pour batter into ungreased 10-inch tube pan. Rap pan on counter a couple of times to remove any large bubbles. --Bake 45-55 minutes, until cracks are dry and springs back when lightly touched. Immediately invert pan onto the neck of a bottle or funnel for 2 hours or until cake is completely cool. Loosen edges of cake with a knife and remove from pan. Cut with light sawing motion, using a serrated knife.