Our angel food cake is light and airy, deliciously sweet, and surprisingly easy to make. Learn how to make the perfect sponge cake at home, every time.
In a large mixing bowl, sift together 1 1/2 cups powdered sugar, salt, and cake flour. Set aside.
In another large mixing bowl, use a hand mixer to beat the egg whites, vanilla extract, almond extract, and cream of tartar. Whip for 2 minutes. Gradually add the remaining 1 1/2 cups powdered sugar until stiff peaks form.
Sprinkle some of the flour mixture over the stiff egg whites and gently fold in. Repeat with the remaining flour mixture, folding in gradually until all is incorporated.
Transfer the batter to an ungreased 9 or 10-inch tube pan. It is essential that the pan remains ungreased.
Bake in a preheated 350°F oven for 40-45 minutes, or until the top is lightly browned and feels dry to the touch.
Remove the pan from the oven and immediately invert onto a cooling rack or by placing a bottle through the center. Allow to cool in the pan for 1 1/2 hours. Tap the sides and bottom of the pan gently to release the cake.
Once the cake is removed from the pan, place it on a serving plate. Angel food cake is best enjoyed the day it is made but can be stored in an airtight container at room temperature for up to two days