Almond Angel Food Cake

I love anything almond and this is no exception. I can’t get enough of this heavenly cake. It’s so light and airy it feels like your eating clouds.

Ingredients

• 1 1/2 cups powdered sugar
• 1 cup cake flour
• 1 1/2 cups egg whites (about 10-12 eggs)
• 1 1/2 tsp. cream of tartar
• 1 cup sugar
• 1 tsp. vanilla extract
• 1 1/2 tsp. almond extract
• 1/4 tsp. salt

Directions

Move your oven rack to the lowest position. Pre-heat oven to 375 degrees F. Sift together the powdered sugar and flour together in a small bowl and set aside. Start mixing together the egg whites, cream of tartar and salt together until foamy. With the mixer running on high-speed gradually add the granulated sugar a little bit at a time. Add the vanilla and almond extract. Continue beating until you have stiff glossy peaks.

Sprinkle in the flour sugar mixture 1/4 cup at a time folding it in gently. Try to keep all the air in the batter and not to deflate it. Pour batter into ungreased angel food cake pan (tube pan).

Bake for about 30-35 minutes until cake is golden and cracks feel dry and when touched the cake springs back. Immediately out of the oven invert the pan upside down onto a glass bottle or heat proof surface, for about 2 hours or until the cake is completely cooled. Loosen from the pan with a long knife or metal spatula and remove from pan. Then frost with the whipped cream.

Almond Whipped Cream

Ingredients

• 2 cups heavy cream
• 2 tbsp. powdered sugar
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• Sliced almond

Directions

Pour the heavy cream into a large bowl and mix with a whisk attachment on high-speed until soft peaks start to form. Slowly add the sugar and extracts. Continue beating on high until stiff peaks form. Frost the cake, and decorate with sliced almonds. Serve immediately.