>> title: Angel Food Cake
>> category: Cakes & Loaves
>> tags: egg white, sponge, dessert, oven
>> counters: Bakery
>> aka: angel cake
>> pairs-with: lemon-curd
>> servings: 12
>> time: 2 hr 30 min
>> slack: unforgiving — the whites are beaten to stiff and glossy and no further; over-beaten they go grainy, will not fold, and no oven puts the air back

Preheat the #oven{} to 350°F (175°C).

Whisk @cake flour{1%cup}(115 g), @powdered sugar{3/4%cup}(85 g), @table salt{1/4%tsp}(1.5 g).

Whip @egg whites{12%large}(360 g; at room temperature), @cream of tartar{1 1/2%tsp}(5 g) to soft peaks.

>> step: beat to stiff glossy peaks
Beat @granulated sugar{1%cup}(200 g), @vanilla extract{1 1/2%tsp}(7 mL), @almond extract{1/2%tsp}(2.5 mL) into @&(~1)egg whites{}.

Fold @&(2)flour mixture{} into @&(~1)meringue{}.

Bake @&(~1)batter{} in a #10-in tube pan{} at 350°F for ~{40%min}, then cool upside down.