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Preheat oven to 350F.
In large mixing bowl, whip egg whites, cream of tartar and salt with electric mixer at high speed until foamy. With mixer running, gradually add sugar. Continue whipping until whites are glossy and stiff.
Beat in vanilla and almond extracts. Sprinkle flour over whipped egg whites and gently fold until no streaks of flour remain. Pour batter into ungreased 7 in. angel food pan. Gently cut through center of batter all the way around the pan with a metal spatula to remove any trapped air bubbles.
Bake 25-30 minutes or until golden brown and top springs back when touched with finger. Invert cake on cooling grid. Cool completely, about 1-1/2 hours. Loosen cake from sides and center of pan with narrow spatula or knife; remove from pan. Serve with berries, if using.