- Preheat oven to 325 degrees, with rack in lower third of the oven. Sift together flour and 3/4 cup sugar. Martha recommends sifting 4 times, and I agree. Sifting is really important for angel food cakes, as the finer your ingredients are the lighter your cake will be.
- Beat egg whites and the warm water with a mixer on low speed until foamy. Add salt, cream of tartar, and almond extract, and beat on medium speed until soft peaks form; about 3 minutes. With mixer running, gradually add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy. If you want, you can add a bit of the blue food dye at this point.
- Transfer mixture to a large bowl. Sift flour mixture over egg whites. Once again, sifting is VERY important. Take your time doing this and fold in after each 1/4 cup of the flour mixture with a rubber spatula.
- Once everything is all mixed in, add any additional blue food coloring you want. I added A LOT.
- Gently pour batter into a 10-inch tube pan. Run a knife through the batter to release any air bubbles, and smooth with an offset spatula. Bake until cake is golden brown and springs back when touched; 40 to 45 minutes. I had to cook my cake about 10 minutes longer than Martha recommended- about 55 minutes for me. It's best to keep checking. Remember that the cake is supposed to come out soft, so don't bake it until it's rock hard.
- Invert pan on a wire rack, and let cake cool about 1 hour or more. As the cake cools it will naturally separate from the pan. Use this separation as a guide for your knife. Carefully run a paring knife around side of cake to loosen, then unmold onto the wire rack.
But I wasn't done. Cake isn't officially finished until you add some fresh whipped cream! This is my traditional go-to recipe for fresh easy whipped cream. (Minus the blue food coloring.)
- 1 cup heavy whipping cream
- 1 teaspoon powdered sugar
- 1 teaspoon vanilla extract
- blue food coloring
- Using a cold mixing bowl and cold whipping cream, add all your ingredients together. Add blue food coloring to your taste. I chose to dye the whipped cream a lighter blue than the cake.
- Beat until stiff peaks form, but no more. Don't over-beat or it will be buttery and gross.
Serve a slice of cake with a dollop of whipped cream. I even found some blue sugar crystals in the baking aisle to add for that "authentic" meth look. Serve and Enjoy!