Heavenly Light Angel Food Cake

1. Preheat Oven

Start by preheating your oven to 325°F. Prepare a 16-cup tube pan by lining it with parchment paper, but do not grease the pan as this will prevent the cake from rising properly.

2. Combine Sugar and Flour

In a small bowl, whisk together ¾ cup of the sugar and the cake flour until well combined. In another small bowl, set aside the remaining ¾ cup of sugar.

3. Whip Egg Whites

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites along with the cream of tartar and salt on medium-low speed for about a minute until they become foamy.

4. Add Sugar Gradually

Increase the speed to medium-high and whip for another minute until the egg whites form soft, billowy mounds. Gradually add the remaining ¾ cup of sugar to the egg whites, about a tablespoon at a time, while continuing to whip. This gradual addition helps to stabilize the peaks. Whip until the mixture forms soft, glossy peaks, which should take about 1 to 2 minutes.

5. Add Extracts

Once the egg whites are ready, add the vanilla extract, lemon juice, and almond extract. Beat until these are just blended into the mixture.

6. Fold in Flour Mixture

Sift about 3 tablespoons of the flour mixture over the whipped egg whites. Gently fold it in using a large rubber spatula, being careful not to deflate the batter. Repeat this process, adding the flour mixture in small increments, until it is fully incorporated.

7. Transfer Batter to Pan

Transfer the batter into the prepared tube pan, smoothing the top with a rubber spatula. Gently tap the pan on the counter to release any air bubbles trapped in the batter.

8. Bake the Cake

Bake the cake for 50 to 60 minutes, until it turns golden brown and the top springs back when lightly pressed.

9. Cool the Cake

Once baked, invert the pan and allow the cake to cool completely for 2 to 3 hours. This cooling method ensures that the cake maintains its structure and doesn't collapse.

10. Remove Cake from Pan

To remove the cake from the pan, run a paring knife around the edges and the center tube. Gently tap the pan to release the cake, then peel off the parchment paper.