ANGEL FOOD CAKE
Maxine Hayes Riggs
- 1 cup sifted cake flour
- 1 1/2 cups sifted sugar
- 1 1/4 cups egg whites (10 to 12 whites)
- 1/4 teaspoon salt
- 1 1/4 teaspoons cream of tartar
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
Sift flour once, measure, add 1/2 cup sugar and sift together 4 times. Beat egg whites and salt with flat wire whisk or rotary beater. When foamy, add cream of tartar and continue beating until eggs are stiff enough to hold up in peaks, but not stiff. Add remaining 1 cup sugar, 2 tablespoons at a time, beating with whisk or rotary beater after each addition until sugar is just blended. Fold in flavoring. Then sift about 1/4 cup flour over mixture; fold in lightly. Repeat until all is used.
Turn into ungreased 10-inch angel food pan. Cut gently through batter with knife to remove air bubbles. Bake in a 325deg oven 1 hour or until done. Remove from oven and invert pan 1 hour or until cold.