Angel Food Cake

Method

1. 1Preheat the oven to 175°C.
2. 2Sift the flour and 3/4 cup (150 g) sugar three times to ensure a light texture.
3. 3In a large clean bowl, begin whipping the egg whites on medium speed until frothy. Add the cream of tartar and salt and continue beating until soft peaks form.
4. 4Gradually add the remaining 3/4 cup (150 g) sugar, one tablespoon at a time, beating on high speed until stiff peaks form. Stir in vanilla and almond extracts.
5. 5Gently fold the sifted flour and sugar mixture into the whipped whites, one-third at a time, using a spatula with enveloping motions so as not to destroy the airy texture.
6. 6Transfer the batter to an ungreased angel cake tube mold. Flatten the top.
7. 7Bake for 40-45 minutes, until the top is golden and springy to the touch.
8. 8Immediately after baking, turn the mold upside down and leave the cake to cool for at least 1 hour. Once cooled, run a knife along the edges to remove the cake.