Preparation Steps

• Preheat your oven to 350°F (175°C). Ensure your angel food cake pan is clean and dry. Do not grease the pan.
• In a large bowl, whisk together the cake flour, 1 cup of the granulated sugar, and salt. Sift this mixture two to three times to ensure it's well combined and aerated.
• In a separate clean, dry bowl (preferably glass or metal), beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
• Gradually add the remaining 0.5 cup of granulated sugar, about 2 tablespoons at a time, while continuing to beat on high speed until stiff, glossy peaks form. Beat in the vanilla and almond extracts.
• Gently fold about one-third of the dry ingredients into the egg white mixture. Continue folding in the remaining dry ingredients in two more additions, being careful not to overmix and deflate the egg whites.
• Pour the batter into the ungreased angel food cake pan. Run a knife or spatula through the batter to remove any large air pockets.
• Bake for 30-35 minutes, or until the cake is golden brown and springs back when lightly touched. The top should sound hollow when tapped.
• Immediately invert the pan onto a wire rack or the neck of a bottle to cool completely. This prevents the cake from collapsing.
• Once completely cool, run a thin knife around the edges of the pan to loosen the cake and carefully remove it.