Classic Ice Cream Angel Food Cake

Ingredients

• 0.5 teaspoon almond extract 
• 1 cup cake flour sifted
• 1 teaspoon cream of tartar 
• 12 large egg whites 
• 3 cups whipped cream frozen softened
• 1.5 teaspoons juice of lemon fresh
• 0.3 teaspoon salt 
• 1.5 cups sugar divided
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• blender
• spatula
• measuring cup

Directions

1. Preheat oven to 32
2. To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour and 3/4 cup sugar, stirring with a whisk.
4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
5. Add cream of tartar and salt; beat until soft peaks form.
6. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, and almond extract.
7. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time.
8. Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife.
9. Bake at 325 for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.
10. Cut the cake horizontally into 3 layers, then spread each layer with 1 cup of softened ice cream or sorbet. Reassemble the cake, then freeze it until ready to serve.