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Note: For those not use to making angel food cakes Don't get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
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DO NOT GREASE PAN.
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I always use a two piece angelfood cake pan.
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Heat oven to 375u00b0.
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Sift the cake flour and 3/4 cup + 2 Tbsp sugar separately; set aside.
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Combine the extracts in a small bowl; set aside.
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Beat egg whites, cream of tartar and salt until it forms peaks.
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Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
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If you have a mixing guard for your mixer bowl now would be a good time to attach it.
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Beating on LOW, add flour mixture and extracts slowly.
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Make sure you fold in the sides and bottom of your mixing bowl.
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(You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
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13
Move a knife through batter to remove air pockets.
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Bake 30-35 minutes or until top springs back when touched lightly with finger.
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15
Invert pan onto a tin funnel to cool completely.
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To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan.
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Then firmly spank the sides of your pan.
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You could use a knife but this sometime tears the sides of the cake.
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Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
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No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.
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Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).
