My Southern Living Annual Cookbook from 1986 was the source of the perfect angel food cake recipe. After finding the recipe though, I realized I didn't have the right pan to bake the cake. I decided to substitute one of my smaller decorative Bundt pans and a loaf pan in place of the 10-inch tube pan. That wasn't exactly a good choice. The loaf pan worked fine, but I wouldn't recommend baking an angel food cake in a Bundt pan. The one I used had small flower designs on the top, and those came out looking like bumps around the cake. Fortunately it was only an aesthetic issue, not one that affected the taste.
(recipe adapted from Southern Living)
Angel Food Cake
12 egg whites, room temperature
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 1/2 cups sugar, divided
1 cup cake flour, sifted
1/2 teaspoon almond extract
1 teaspoon vanilla extract
Preheat oven to 375 degrees F.
Beat egg whites and salt until foamy. Add cream of tartar, continue beating until soft peaks form. Add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
Sift flour and remaining 1/2 cup sugar together. Gently fold flour mixture, almond extract, and vanilla extract into egg whites.
Spoon batter into an ungreased 10-inch tube pan. Bake for 30 to 35 minutes. Invert cake onto wire rack; cool for 1 hour or until completely cool. Remove cake from pan.