Quick and easy angel food cake recipe from scratch, requiring simple ingredients. It has a wonderful light, airy fluffy texture. Top it off with whipped cream, glaze, frosting, fresh fruits and enjoy it at Summer parties.
In a mixing bowl, whisk together the cake flour, sugar and salt. Keep aside.
In another mixing bowl, beat the egg whites, cream of tartar, vanilla extract and almond extract for 5 to 7 minutes, OR until stiff peaks form.
Use a spatula to gently fold the dry ingredients into the egg white mixture.
Pour the batter evenly into an UN-GREASED angel food cake pan.
Bake at 350 degrees for about 40 minutes OR until the top is golden brown and there are some cracks. The top should spring back with a gentle touch.
Once the cake is fully baked, invert the pan upside down and let it cool down completely. Run a knife around the cake gently and remove it from the pan.
Top it off with blueberry pie filling and serve immediately.