Angel Food Cake

Preheat the oven to 325°F (165°C) and set an oven rack in the lower-middle position. Have ready an ungreased 9-in (23-cm) tube pan with a 16-cup capacity, preferably one with a removable bottom. (Angel food cake needs to cling to the sides of the pan as it rises, so don’t grease it.) If your pan doesn’t have a removable bottom, line the bottom with parchment paper (do not grease it).

In a small bowl, whisk together the flour and ¾ cup (150 g) of the sugar until evenly combined.

In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a handheld mixer), beat the egg whites on medium-low speed (4) until broken up and foamy, about 1 minute. Add the cream of tartar and salt, then increase the speed to medium (6) and continue beating until the whites become opaque and form very soft, billowy mounds, about 2 minutes more.

With the mixer still running on medium speed, gradually add the remaining ¾ cup (150 g) sugar, about 1 tablespoon at a time, taking about 1 minute total to add all the sugar. Once all the sugar is added, continue beating until the whites are glossy and hold soft peaks, 2 to 3 minutes. When you lift the whisk out of the bowl, the peaks should gently curl over at the tip, and the mixture should look smooth and satiny, not dry or grainy. Be careful not to overbeat—the whites should still look soft and creamy, not stiff or clumpy.

Add the vanilla and almond extracts and beat just until blended, about 10 seconds.

Place a sifter or fine sieve over the bowl. Sift the flour mixture over the egg whites a few tablespoons at a time, gently folding after each addition with a large rubber spatula. Use broad, light strokes, sweeping down to the bottom of the bowl and lifting the batter up and over itself. Take your time here—the goal is to incorporate the flour without deflating the whites. If any flour mixture falls onto the counter, simply sift it back over the batter.

Once all the flour mixture is incorporated, gently scrape the batter into the prepared pan and smooth the top. Run a paper towel or your finger lightly around the top inside edge of the pan to wipe away any smears or drips of batter. Give the pan two or three gentle taps on the counter to release any large air bubbles.

Bake for 45 to 55 minutes, until the cake is golden and springs back when lightly pressed in the center.

Immediately invert the pan to cool completely. If your tube pan has little feet, invert it onto them. Otherwise, carefully invert the pan over the neck of a bottle or funnel so air can circulate underneath. Let the cake cool completely, 2 to 3 hours.

To unmold, turn the cake right-side-up and run a thin knife around both the outer edge of the cake and the center tube to loosen it from the pan, taking care not to separate too much of the crust from the cake. Remove the outer ring, then run the knife under the cake to release the bottom, or peel off the parchment paper if using.

Transfer the cake to a serving platter, bottom side up. Using a serrated knife, slice with a gentle sawing motion. Angel food cake is best served the day it’s made.