For this angel food cake, you will need:

whites of 12 eggs
150g icing sugar
125g very fine plain flour
10ml white vinegar
1/2 tsp vanilla extract
1/3 tsp almond extract
1/2 tsp salt
200g caster sugar

(makes one 10-inch cake)

Mix icing sugar and flour together and sift into a large bowl.

Place egg whites, vinegar, salt and vanilla and almond extracts in another large bowl. Whisk at high speed with an electric whisk, adding the caster sugar a little at a time, until firm peaks are formed.

Lightly fold in flour mixture, 1/4 cup at a time. Transfer with care into a 10-inch tube pan. Bake in a preheated oven at 180°C (350°F) – lower in fan assisted – for 40 minutes or until cake feels springy to touch. Remove from oven, turn upside down and allow to cool completely before removing pan. Serve.