Adapted from Cook's Illustrated
About 10 Servings.
Required equipment: large 9" tube pan with removable bottom; flour
1 cup sifted cake flour (3 ounces)
1 1/2 cups sifted granulated sugar (10 1/2 ounces)
1 3/4 cups egg whites (requires about 12 large eggs)
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon juice
1/2 teaspoon almond extract
1. Adjust the oven rack to the lower-middle position. Preheat oven to
2. In a medium mixing bowl, whisk together the flour and 3/4 cup sugar.
Put remaining 3/4 cup sugar in a large measuring cup (or other container
that pours easily).
3. Using either a stand mixer or a hand mixer, beat the egg whites until
they are just broken up. With the mixer running, add the cream of tartar
4. Increase the mixer speed to medium and beat egg whites until soft and
5. With the mixer still running on medium speed, gradually incorporate
the remaining 3/4 cup sugar, about a tablespoon at a time. Beat until
egg whites are smooth, glossy, and form soft peaks.
6. Remove bowl from mixer. Sift about 1/4 cup of the flour/sugar mixture
over the egg whites. Gently fold together using a rubber spatula. Repeat
with remaining flour/sugar mixture until all ingredients are well-combined.
7. Transfer the batter to the UNGREASED tube pan, smoothing the top. Give
the cake a couple of firm raps on the counter to remove any large air
8. Bake in the preheated oven for 50 to 60 minutes, until cake is golden
brown and springs back when pressed firmly near the center.
9. Immediate flip the cake upside and elevate by putting the pan over
the neck of a bottle (if using a traditional angel food cake pan use the
prongs around the side of the pan to elevate). Cool the cake in the pan
for at least 2 hours.
10. When cool, run a knife along the edge of the cake pan to loosen the
sides. Be careful not to remove the golden crust from the cake.
11. Cut into slices by sawing back and forth with a serrated knife.
From: Ward Street