• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 1/2 cups powdered sugar
  • 1 cup cake flour
  • 1 1/2 cups large egg whites (about 12)
  • 1 1/2 tsp. cream of tartar
  • 1 cup sugar
  • 1 1/2 tsp. vanilla
  • 1/2 tsp. almond extract
  • 1/4 tsp. salt


  • Move oven rack to lowest position.
  • Preheat oven to 375°.
  • Mix powdered sugar and flour together; Set aside.
  • Beat egg whites and cream of tartar with electric mixer on medium speed until foamy.
  • Beat in granulated sugar 2 Tbsp. at a time at high speed.
  • Add vanilla, almond extract and salt with the last 2 Tbsp. of sugar.
  • Continue beating until stiff, glossy meringue forms.
  • Sprinkle sugar and flour mixture, 1/4 cup at a time, over meringue, folding just until sugar and flour mixture disappears.
  • Push batter into an ungreased angel food pan.
  • Cut gently through batter with metal spatula.
  • Bake 30-35 minutes or until cracks feel dry and top springs back when touched lightly.
  • Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool.
  • Loosen side of cake with knife or long, metal spatula.
  • Remove from pan; cut with serrated knife.
  • Serve with strawberries and whipped topping.

Categories: Cake 
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