Angel Food Cake

By dkosik

Ingredients

• 1 c. cake flour
• 1 1/4 tsp. cream of tarter
• 1 tsp. vanilla
• 1 1/3 c. egg whites (10-11)--at room temp.
• 1 1/2 c. fine granulated sugar
• 1/4 tsp. salt
• 1/4 tsp. almond extract

Preparation

Step 1

Sift flour, measure, and resift 6 times with half the sugar. Turn egg whties into a 4-quart mixing bowl, sprinkle with the cream of tarter and salt over the surface. Beat with a wire whip until stiff but no dry. Then gradually beat in the remaining sugar and the extracts. (Whites may be beaten more quickly with a rotary beater, but the volume of the cake will be slightly less.) Add sifted flour-sugar mixture in several portions, folding in gently but thoroughly with the wire whip. WHen completely blended flow batter carefully into an ungreased 10-inch tube pan. Bake in slow oven (300 degrees) for 60 to 70 minutes or until cake is lightly browned and springs back when lightly pressed with finger tip. Remove from oven and invert pan over funnel or tall bottle. Leave inverted until completely cooled. Loosen sides with a thin bladed spatula and remove from pan. Serves 10 to 12.