Angel Food Cake
Strawberry shortcake layered in a trifle, espresso mascarpone between layers of Angel Food Cake, even saturating the top with drizzle and fresh fruit—it's sensational no matter how you serve it. My kitchen has never smelled as good as it does when this cake is baking, and it’s very satisfying to slice it warm.
Elements
2 C Superfine Baker's Sugar
1-1/3 C Cake Flour, Not Self-Rising
12 Egg Whites, Room Temperature
3/4 Tsp Sea Salt
1-1/2 Tsp Cream of Tartar
1 Tsp Madagascar Bourbon or Mexican Vanilla Extract
2 Tsp Almond Extract
Directions
Preheat oven to 350° Fahrenheit.
Place a sifter into a small mixing bowl and add 1/2 C of sugar and the flour; sift into bowl.
In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites, salt and cream of tartar; beat on high until firm peaks form. Do not over-beat egg whites.
Add remaining 1-1/2 C sugar by sprinkling it over the beaten egg whites; whisk until thick yet slide off of the whisk.
Add vanilla and almond extracts and continue to whisk until well incorporated.
Sift about 1/3 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula; continue adding flour by thirds until all of the flour is used.
Add batter to a 10" - not greased - tube pan, smooth the top with your spatula and bake for 40 minutes until cake springs back to the touch.
Remove cake from the oven and immediately invert onto a cooling rack; watch it sprout wings and a halo; upload it and refuse to share.