Light as air, golden and sweet, my Angel Food Cake recipe is something every baker should know how to make!
Preheat the oven to 325°F (160°C). Set aside an angel food cake pan. There is no need to grease or line it.
In a medium bowl, sift together powdered sugar, flour, and cornstarch. Set aside.
Increase the speed to medium-high and gradually sprinkle in sugar, then extracts, beating until stiff peaks form (just as if you were making meringue).
Transfer the batter into a prepared cake pan and bake until top of cake springs back when touched, 40–50 minutes. Transfer the angel food cake to a rack and let cool.
Store at room temperature for up to 3 days. To serve top with whipped cream and fresh seasonal berries.
Substitute cream of tartar: For every 1/2 teaspoon of cream of tartar in the recipe you can use 1 teaspoon lemon juice or white vinegar instead.