I made a heavenly light Angel Food Cake covered in Homemade Strawberry Whipped Cream and Shredded Coconut! Perfect for all your angelic holiday feasts.
12ozWhite Sugarfinely processed
12oz.Egg Whitesroom temp
1/2tspCream of Tartar
1tsp.Fine Sea Salt
Preheat oven to 350°F. Place oven rack at the lower third of the oven.
Process the sugar in a food processor for 2 minutes until extra fine.
Reserve half the sugar. Combine the remaining half of sugar with the cake flour and pulse in the food processor to evenly distribute.
Add room temperature egg whites to the bowl of a stand mixer. Use the whisk attachment to whisk at medium speed just until foamy. Add Cream of Tartar, Salt, Vanilla and Almond Extracts. Continue to whisk until opaque and no longer foamy.
Add a couple tablespoons of the reserved sugar at a time and whisk until the meringue becomes glossy, and soft peaks form.
Remove the mixing bowl from the stand mixer. Add one third of the sugar and cake flour mixture and gently fold until incorporated. Repeat twice.