Low Iodine Classic Angel Food Cake
Total time2 hr 40 min
Prep time25 min
Cook time45 min
4.7(3)
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Learn more →Ingredients
12 servings
- 1 cup cake flour
- 1 ½ cups superfine sugar, divided
- ¼ tsp salt
- 12 large egg whites (about 1 ½ cups), at room temperature
- 1 ½ tsp cream of tartar
- 1 ½ tsp vanilla extract
- ½ tsp almond extract (optional)
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 325°F (165°C). Do not grease the tube pan — the batter must cling to the sides to rise properly.
- 2
Sift the cake flour, 3/4 cup of the superfine sugar, and the salt together through a fine-mesh sieve into a bowl. Sift the mixture a second time and set aside.
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