Light, dreamy and so much better than store bought, this homemade Angel Food Cake will blow your mind! Made with whipped egg whites, sugar, flour and some flavorings, this is a must make cake recipe for summer.
Preheat oven to 350 degrees F. DO NOT GREASE your tube pan, but have it out and ready.
Make superfine sugar by blitzing it in a food processor or high powered blender for two minutes. Remove and sift into a large bowl. Divide sugar in half. Set half aside and sift remaining half of sugar together with cake flour and salt four times. Set aside.
Bring your eggs to room temperature by leaving out for 2+ hours OR place into a bowl of warm water for 15 minutes. Separate egg whites from yolks. Save yolks in the refrigerator for another recipe. Add whites to a clean, dry bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until frothy.
Add in cream of tartar and continue beating. Sprinkle in reserved sugar bit by bit until it’s completely incorporated. Add in vanilla and almond extract. Egg whites are done when soft peaks form (like stiff peaks that don’t quite hold their shape; it will be easier to incorporate the sugar/flour mixture with soft peaks.)
Using a rubber scraper, sift about 1/5th of the sugar/flour mixture over the top of the whipped whites and fold in gently. Continue folding the dry ingredients into the egg whites until they are combined.
Pour gently into tube pan and even out the top. Bake 30 minutes or until puffed and golden and toothpick comes out clean. Once Cake is done baking, cool upside down on a cooling rack or counter if your tube pan has attached ‘legs’.
Once Cake is completely cooled, run a sharp knife around the edges to remove from pan.Cut into slices and serve with berries and whipped cream.
*You can buy superfine sugar at the grocery store, but feel free to make your own. If you buy superfine sugar, you can skip step 2.