Updated: Jun 21
Angel Food cake is my "go to" to use up some eggs. It also goes fast in my house
Angel Food Cake
1-1/4 cups egg whites (about 12 at room temperature)
1-1/2 cups sugar, divided
1 cup flour
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
Preheat oven to 350°F
sift 1/2 cup sugar and flour together & set aside
Add 1 1/4 cups of room temperature egg whites to a bowl add cream of tartar to egg whites, and beat on medium speed until soft peaks begin to form
add extracts, salt, and continue to beat on medium speed
Gradually add remaining sugar and turn speed up to high, until stiff peaks form
Fold in (do not beat - over beating can cause cake to be heavy) flour mixture. Mix until flour dissolves.
Spoon batter into an ungreased 10-in. tube pan.
Cut through batter with a knife to remove air pockets.
Bake 35-40 minutes, until lightly browned and entire top appears dry.
Remove from oven, and immediately invert pan to cool.
Let cool for about 1 hour.
To remove from the tube pan, run a knife around sides and center of the pan.