Classic Angel Food Cake

Tall, ethereal sponge cake made entirely from egg whites and cream of tartar. Light, airy, and perfect for celebrations.

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Ingredients

1
Position oven rack in lower third. Preheat to 325°F. Use an ungreased 10-inch tube pan with a removable bottom.
2
Sift cake flour with 0.75 cup sugar 4 times into a small bowl. Set aside.
3
Bring egg whites to room temperature if cold. They should be 65–70°F for best volume.
4
Add cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form, ~2 minutes.
5
Gradually sprinkle remaining 0.75 cup sugar over whites while beating. Increase speed to high, beat until stiff glossy peaks form, ~4 minutes.
6
Drizzle vanilla and almond extracts plus lemon juice over the meringue. Fold gently 2-3 times to combine.
7
Sift 1/4 of the flour mixture over meringue. Fold gently until no white streaks remain. Repeat with remaining flour in 3 batches.
8
Pour batter into ungreased tube pan. Gently smooth the top with an offset spatula.
9
Bake for 35–40 minutes. The top should be golden brown; a toothpick should come out clean.
10
Remove from oven. Immediately invert the pan onto a cooling rack or onto the neck of a wine bottle. Cool completely inverted, ~2 hours.
11
Run a thin knife around the sides and center tube to loosen the cake. Slide onto a serving plate.

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