White Lily Angel Food Cake

• 1 1/4 c. flour, sifted
• 1 3/4 c. sugar, divided
• 1 3/4 c. egg whites (12 to 14)
• 1 1/2 tsp. cream of tartar
• 1/4 tsp. salt
• 2 tsp. almond extract

1. Preheat oven to 375u0b0.
2. Set out but do not grease a 10-inch tube pan. Sift flour and 1/4 cup sugar 3 times; set aside.
3. In a large mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add remaining cup of sugar. Continue beating until very stiff peaks form.
4. Sift about 1/4 of the flour mixture over egg whites and gently fold.
5. Repeat with remaining flour mixture, 1/4 at a time; fold in flavoring.
6. Spoon batter in tube pan. Run knife through batter to eliminate air pockets.
7. Bake in lower third of preheated oven for 35 to 40 minutes.
8. Invert pan.
9. To remove, run knife up and down between cake and pan to loosen it.
10. Makes 16 servings.
11. Calories:
12. 126 per slice.
13. Serve with fresh strawberries and whipped cream or whipped topping.

flour, sugar, egg whites, cream of tartar, salt, almond extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731456 (may not work)