Ingredients
- 1 cup all-purpose flour
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, room temperature
- 1 ½ tsp cream of tartar
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- Powdered sugar, for dusting
- Fresh berries or whipped cream, for serving (optional)
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Make sure you have an ungreased angel food cake pan or tube pan ready. - Sift Dry Ingredients:
In a medium bowl, sift the flour with ¾ cup of the sugar. Sift this mixture 3 times to make it extra light and airy. Set aside. - Beat Egg Whites:
In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and salt, then continue beating until soft peaks form. - Add Sugar:
Gradually add the remaining ¾ cup of sugar, about 2 tablespoons at a time, beating on high speed until stiff peaks form and the meringue is glossy. - Add Flavor:
Gently fold in the vanilla extract and almond extract, if using. - Fold in Flour:
Using a rubber spatula, gently fold the flour-sugar mixture into the meringue, about ¼ cup at a time. Be gentle to keep as much air in the batter as possible. - Bake:
Spoon the batter into the ungreased pan. Use a knife to gently swirl through the batter to remove large air pockets. Bake for 35–40 minutes or until the top is golden brown and springs back when lightly touched. - Cool:
Immediately invert the cake (turn the pan upside down) and let it cool completely in the pan to maintain its volume. Once cool, run a knife around the edges to release the cake. - Serve:
Transfer to a serving plate. Dust with powdered sugar and serve with fresh berries or whipped cream if desired.
Would you like a version with a flavored glaze or any decoration ideas for this Pastel Beso de Ángel? 🌟