Place cupcake liners in muffin cups and lightly spray some cooking oil. Preheat the oven to 350 F.
Separate the whites from the yolks. Pasteurized egg whites are inconsistent for making angelfood cake,
I prefer to use fresh. You can discard the yolks or give them to a non-renally challenged family member to make a very rich omelet!
With the whisk attachment, beat the whites to soft peaks, add the vinegar, and beat to stiff peaks. Slowly add the powdered sugar as you continue whisking. Finish by adding the
vanilla and the almond extract.
Sift the cake flour and the granulated sugar together through a sieve.
It is important that the flour/sugar mixture be uniform.
Gently and gradually fold in the flour sugar mixture, shaking a little bit through a sieve each time.
Distribute the mixture evenly in the cupcake liners.
Bake for 23 minutes at 350F.
Frosting: whisk the pasteurized egg whites (use pasteurized because these will be eaten raw)!, until soft peaks, add the vinegar, and gradually add the sugar.
Drop a dollop of frosting and they are ready to eat. Keep refrigerated.