Tall, light, fluffy, and just the perfect amount of sweet, this classic angel food cake recipe is a slice of heaven!



Place the granulated sugar in your food processor. Turn the food processor on, and let it run for 2 minutes until the sugar is superfine.


Take half of the processed sugar along with all of the flour and salt, and sift it twice into a large bowl. Set aside.


Whip egg whites and cream of tartar, slowly adding in the remaining sugar. Do this till soft peaks are formed. Stir in vanilla & almond extract.


Remove the bowl from the stand mixer. In four batches, sift the flour mixture over the egg whites, folding it in.


Once all the flour is mixed in, add the batter to the ungreased tube pan.


Bake for 40 to 45 mins or until a toothpick inserted into the center of the cake comes out clean.


Take the pan out of the oven and immediately flip it upside down on a cooling rack. Let it cool for 3 hrs upside down like this.


Release from the pan and top with your favorite toppings, such as powdered sugar!

Serve & enjoy!

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