Ingredients
Scale
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, room temperature
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 pint heavy cream
- 1 pint fresh raspberries
Instructions
- Step 1: Preheat oven to 350°F (175°C). Do not grease the angel food cake pan. In a bowl, whisk together cake flour and 3/4 cup of sugar.
- Step 2: In a large, clean bowl, beat egg whites with an electric mixer until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add remaining 3/4 cup of sugar, beating until stiff, glossy peaks form.
- Step 3: Gently fold in vanilla extract and almond extract. Gradually fold in the flour mixture, 1/4 cup at a time, until just combined. Do not overmix.
- Step 4: Pour batter into the ungreased angel food cake pan. Gently cut through the batter with a knife to remove any large air pockets.
- Step 5: Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Step 6: Invert the pan immediately onto a wire rack and let cool completely before removing the cake. Whip heavy cream until soft peaks form, add raspberries and serve with slices of angel food cake.
Notes
- Store leftover cake in an airtight container at room temperature to maintain its delicate texture.
- A quick blast in the microwave (about 10 seconds) can slightly soften the cake, but it's best enjoyed at room temperature.
- Serve with a dusting of powdered sugar and extra raspberries for an elegant presentation.
- For extra volume, ensure your egg whites are *perfectly* free of any yolk before whipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American