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Add 1 and 1/2 teaspoons of vanilla extract for flavoring. Mix on low until incorporated, and then it’s time to combine with the dry ingredients.
Folding in the Dry Ingredients
To keep the fluffiness intact, add your dry mixture in thirds to the beaten egg whites. Gently fold the three mixtures together without overmixing. The goal here is to maintain as much air in the batter as possible while ensuring an even distribution of the flour mixture.
Baking the Cake
Transfer the batter into an ungreased angel food cake pan, which helps the cake rise. Using a spatula, scrape the mixture cleanly from the bowl and smooth the top with a small offset spatula. The ungreased sides allow the cake to cling while rising.