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Ingredients
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Cake Batter
Optional Serving Garnishes (Dairy-free)
Method
Prepare Dry Ingredients
- 1
Sift flours and sugar
Preheat oven to 350°F (175°C). In a medium bowl, sift the cake flour and cornstarch together 2 times into a clean bowl to aerate and remove lumps. Stir in the 1 cup granulated sugar to combine. Sifting with the sugar once more is optional but helps ensure even texture.
Beat Egg Whites
- 2
Room temperature eggs & equipment
Bring the 12 egg whites to room temperature (about 20–30 minutes) — they will whip to greater volume. Ensure the mixing bowl and beaters are absolutely clean and free of grease or yolk.
- 3
- 4
Add sugar gradually
When whites reach soft peaks, begin adding the 1 cup granulated sugar very gradually, about 1 tablespoon at a time, while continuing to beat. This should take several minutes and will create a glossy meringue. Beat until stiff, glossy peaks form and sugar is dissolved (rub a little of the meringue between fingers to check for graininess).
- 5
Add flavorings
Fold in 2 tsp vanilla extract and 1/2 tsp almond extract (if using) on low speed or with a rubber spatula just until combined. Do not overmix or deflate the meringue.
Combine Batter
- 6
Fold dry into whites
Sift the combined flour/sugar mixture over the meringue in three additions. Using a large rubber spatula, gently fold each addition in with a sweeping motion from bottom to top, rotating the bowl as you go. Take care not to deflate the egg white foam; stop folding as soon as streaks disappear.
Bake
- 7
Prepare pan
Do not grease the tube pan (angel food cake pan). Greasing will prevent the batter from climbing the sides and could cause collapse. Ensure the pan is clean and dry.
- 8
Transfer and bake
Gently scrape the batter into an ungreased 10-inch tube pan and smooth the top with a spatula. Bake at 350°F (175°C) for 35–40 minutes, or until the cake is golden and springs back slightly when touched and a toothpick inserted near the center comes out clean.
Cool and Remove
- 9
- 10
Serve
- 11
Slice and garnish
Dust the top lightly with 2 tbsp powdered sugar if desired. Serve slices with fresh berries and/or 1 cup dairy-free whipped topping on the side. Keeps stored at room temperature, loosely covered, for up to 2 days, or refrigerated for up to 5 days (berries/dairy-free topping store separately).