Step 1

Preheat oven to 325 F.

Step 2

Sift almond flour and whisk in the salt. Sifting the flour is important because it helps give the cake its signature light and fluffy texture.

Step 3

Put the egg whites in mixing bowl.

Step 4

Add cream of tartar.

Step 5

Mix on low for one minute.

Step 6

Increase speed to medium high.

Step 7

Add the powdered sweetener 1 tablespoon at a time.

Step 8

After adding powdered sweetener, briefly increase stand mixer to high speed, if necessary, until soft peaks form. Usually 5-6 minutes on a stand mixer.

Step 9

Stop mixer and add the vanilla and almond extracts.

Step 10

Turn mixer on again and mix long enough to combine the extracts.

Step 11

Remove bowl from stand mixer or turn off electric handheld mixer.

Step 12

Sift in the almond flour mixture in 3 installments. Sifting is the key to making a fluffy cake. Each time after sifting, gently fold in the almond flour. Try not to crush the meringue. I usually sweep my spatula though the middle, then along the sides, rotating the bowl slowly as I go.

Step 13

Gently spoon into ungreased angel food cake pan.

Step 14

Bake at 325 F for 45-55 minutes until a golden crust forms.

Step 15

Remove from oven.

Step 16

Immediately flip the cake and let it cool upside down at least 3 hours.

Step 17

When it's cool and if you're using a traditional angel food cake pan with feet, gently run a thin knife or spatula along the cake's edges and center cone. Then lift out the removable center piece. Next run your knife along the pan's bottom before gently flipping to release the cake. It will be upside down. So, flip again, if desired.