Angel food cake is egg white based, so it's light as a cloud.
And while it's decadent, angel food cake is fat-free.
First, move the oven rack to the lowest position.
Then, make sure you preheat the oven to 375 degrees fahrenheit.
In a medium bowl, mix the powdered sugar and flour,
then set aside.
In a large bowl, add egg whites, and cream of tarter.
With an electric mixer set on medium speed, beat the whites until foamy.
Then while you're still beating, gradually add the granulated sugar,
vanilla,
almond extract,
and salt.
Continue beating until the egg white are stiff and glossy;
be careful you don't under beat.
Using a rubber spatula, you'll need to fold in
the powdered sugar-flour mixture, one-quarter cup at the time,
into the egg white mixture.
Keep folding just until the sugar-flour disappears, and you have an even consistency.
Gently add the batter into an ungreased 10 by 4 inch angel food cake pan,
or tube pan.
Using a knife, or metal spatula, to break up any air pockets.
Bake for 30 to 35 minutes.
The cake is finished when the cracks feel dry,
and springs back when pressed lightly.
You should immediately put the cake upside down onto a heat proof funnel,
or a bottle.
Let it sit for 2 hours, or until cake is completely cool.
Using a knife, or long metal spatula,
loosen the sides of the cake from the pan so you can remove it easily.
Spread or drizzle vanilla glaze.
Airy, refined, and delicate,
angel food cake and be dressed up, with whipped cream,
or your favorite fruit.