Best Angel Food Cake

1. Preheat Oven and Prepare Pan

Begin by preheating your oven to 325°F and positioning the rack in the lower-middle. Prepare a 16-cup tube pan by lining it with parchment paper—do not grease the pan, as the batter needs to cling to the sides to rise properly.

2. Mix Sugar and Cake Flour

In a small bowl, whisk together ¾ cup (85 grams) of the sugar with the cake flour until well combined, then set it aside. Place the remaining ¾ cup (85 grams) of sugar in another bowl to have it ready for the next steps.

3. Whip Egg Whites

Using a stand mixer fitted with the whisk attachment, begin whipping the egg whites on medium-low speed until they become foamy, which should take about a minute. At this point, add the cream of tartar and salt, and then increase the speed to medium-high. Continue whipping until the egg whites form soft, billowy mounds, another minute or so.

4. Add Sugar and Flavorings

Gradually add the remaining ¾ cup (85 grams) of sugar to the whipped egg whites while continuing to whip. After all the sugar is incorporated, add the vanilla extract, lemon juice, and almond extract. Continue to whip until the mixture forms soft, glossy peaks, which will take about 1 to 2 minutes.

5. Fold in Flour Mixture

Next, sift about 3 tablespoons of the flour mixture over the whipped egg whites and gently fold it in using a large rubber spatula. Repeat this process until all the flour mixture is incorporated.

6. Transfer Batter to Pan

Once the batter is ready, scrape it into the prepared tube pan and smooth the top with a rubber spatula. Tap the pan gently on the counter to release any large air bubbles trapped within the batter.

7. Bake the Cake

Bake the cake in the preheated oven for 50 to 60 minutes until it is golden brown and the top springs back when lightly pressed.

8. Cool the Cake

After baking, invert the pan onto its prongs or balance it on a bottle or funnel to cool for 2 to 3 hours.

9. Release and Serve

When the cake is completely cool, run a paring knife around the edges of the pan to release it. Tap the pan gently on the counter to help loosen the cake, then peel off the parchment paper and turn the cake right side up onto a serving plate.