Yield
12 slices (serving size: 1 slice)

How to Make It

Step 1

Preheat oven to 325º.

Step 2

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a wisk.

Step 3

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, and almond extract.

Step 4

Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time.

Step 5

Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.

Step 6

Whisk together lime, lemon, or orange juice and powdered sugar until smooth. Drizzle over cooled cake.

Ratings & Reviews

BlueToBlue's Review

BlueToBlue
April 30, 2010
Perfect--light and fluffy and remarkably moist, far better than store-bought angel food cake. The only thing I changed was to sub lemon extract for the almond extract, to make it a little more lemony. The egg whites fluff up super huge so you definitely will have to use a stand mixer. My KitchenAid could barely handle it. Also, you definitely need the 10-in tube pan, the batter would not have fit in any other pan.