Angel Food Cake

Angel Food Cake is so light and airy and is absolutely perfect with fresh whipped cream and juicy strawberries. I have always wanted to try making Angel Food cake because it is one of my favorite cakes. I am pleased to say that my first try was super successful and extra delicious! Just a warning: this recipe requires lots of patience, you have to take the time for everything to get to the right consistency. With angel food cake, everything has to be perfect. You can't take shortcuts. It is very worth it though! Don't let that scare you. Other than taking time to do, this recipe is straightforward. It will all be worth it when you take that first bite :)

Angel Food Cake:
1 cup of cake flour
3/4 cup of sugar + 2 tbs (this is the first time you use sugar in this recipe, later you have to add more)
12 egg whites (make sure they are room temperature! This is important)
1 1/2 tsp of cream of tartar
1/4 tsp of salt
3/4 cup of sugar (2nd addition)
1 1/2 tsp of vanilla extract
1/2 tsp of almond extract
First, preheat your oven to 375 and get out a cake pan ( I would recommend a bundt cake pan) DO NOT GREASE THE PAN! This is important. :)
Then separate your egg whites. Make sure no yolks get into the mixture. Make sure they are room temperature.

Then, in a bowl mix together the flour and the 3/4 cup of sugar+ 2 tbs.

Then, in a separate bowl, combine the almond extract and the vanilla extract.

In a standing mixer, beat the egg whites, cream of tartar, and the salt until peaks form. Peaks are when you lift up the mixer and it leaves a 'peak'. This will take time, so be patient.

(See that peak)

Then, slowly add the 2nd 3/4 cup of sugar and beat until the peaks become stiff. 

You will notice it becomes a lot thicker with the sugar added. Then, add the flour slowly and have the mixer on low so you don't spray yourself with flour :) Then, add in the extract mixture and beat until combined. 

Then, pour the mixture into your pan. Using a knife, stir the mixture while it is in the pan, this will break up air sockets. 

Then, bake for about 35 minutes or until a toothpick comes out clean. 

Then, remove the cake from the pan. You may need to use a knife to separate the cake from the pan. Let the cake cool for a bit before putting the whipped cream on. 

The whipped cream is super easy to make. Buy a half pint of whipping cream and pour it into your mixing bowl. Beat it until it firms up and looks like whipped cream. I also beat in a tbs of sugar. 

Then, put the shipped cream on the cake and spread. 

I topped mine with strawberries!

Enjoy!!