Angel Food Cake

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

1. Separate egg whites; bring to room temperature.
2. Preheat oven to 375u0b0.
3. Sift flour with 3/4 cup sugar three times; set aside. Measure into large mixing bowl the egg whites, salt and cream of tartar.
4. Beat with wire whip or electric mixer until foamy. Gradually add remaining sugar; continue beating until meringue holds stiff peaks.
5. Gently fold in extracts.
6. Sift gradually the flour and sugar mixture over the meringue.
7. Fold in gently.
8. Push batter into ungreased tube pan.
9. Gently cut through batter with knife.
10. Bake 35 to 45 minutes or until top springs back when lightly touched.
11. Invert on a funnel.
12. Keep inverted until cool.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293996 (may not work)