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1
Preheat oven to 350F (180C).
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2
In a medium bowl, sift together confectioners' sugar, flour and salt.
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3
In a large, clean mixer bowl, on high speed, beat egg whites and cream of tartar until foamy.
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4
Gradually add the granulated sugar, beating until stiff peaks form.
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5
Sift one-third of the flour mixture over the egg whites and fold in gently.
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6
Fold in the remaining flour mixture, in two more portions, folding lightly just until well blended.
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7
Fold in vanilla and almond extract (if using).
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8
Spoon into baking pan.
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9
Tap pan on counter lightly to get rid of any air bubbles.
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10
Smooth top of batter.
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11
Bake in preheated oven for 40 minutes or until lightly browned and top of cake springs back when touched lightly with fingertip.
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12
Immediately invert pan and, using hole in tube, hang upside down on an inverted funnel, neck of a bottle or a wire rack until cooled completely.
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13
With a long thin knife or metal spatula, loosen around the edges, and then remove cake from pan.
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14
Decorate as desired.
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15
Variations:
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16
Pineapple Angel Food Cake: Add 19-oz (540 mL) can crushed pineapple and its juice to the batter with vanilla (omit almond extract), mixing in until well combined, and bake as above.
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17
Coconut and Strawberry Angel Cake (pictured): Beat 2 cups (500 mL) whipping (35%) cream and 1/4 cup (50 mL) confectioners sugar on high speed until stiff peaks form.
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18
Spread over the sides and top of the plain angel food cake.
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19
Sprinkle 1/4 cup (500 mL) toasted shredded sweetened coconut over the frosting.
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20
Arrange sliced strawberries on top (about 2 cups/500 mL).
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21
Chill cake for at least 30 minutes or for up to 4 hours.
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22
Angel Cake Loaf: Spoon batter into 2 ungreased 9- by 5-inch (2 L) metal loaf pans and bake in preheated oven for 25 to 30 minutes, then proceed as above.
