The Utley Family Angel Food Cake
The unforgettable scent of almond is what still makes this a family favorite. When we were growing up, we would usually have our angel food cakes “naked.” However, if Mom prepares it for somebody else, she glazes it.
1 ¼ cups cake flour
½ cup sugar
dash of salt
1 ½ cups egg whites (about 12)
1 ¼ teaspoons cream of tartar
1 teaspoon white vanilla extract
½ teaspoon almond extract
1 ⅓ cups sugar
In a medium bowl, sift first 3 ingredients together.
In a large mixing bowl with an electric mixer, beat egg whites and cream of tartar until foamy. Add 1 ⅓ cups of sugar and beat on high speed until mixture holds stiff peaks. Fold in vanilla and almond extracts.
Sift in about a quarter of the flour and sugar mixture. Gently fold in. Continue sifting remainder, a quarter cup at a time, until the flour mixture is incorporated into the egg whites.
Pour batter into 10-inch ungreased tube pan. Take a knife and gently cut through batter to remove large air bubbles. Bake for 35 to 40 minutes.
When you remove from the oven, immediately invert the pan and stand on a tall bottle. Let cool upside down.
When cake is completely cool, take a knife and loosen cake from the sides and the inner tube. Remove cake to a cake plate.