Angel Food Cake Supreme

• 1 c. sifted Softasilk cake flour
• 7/8 c. (3/4 c. plus 2 Tbsp.) sugar
• 1 1/2 c. egg whites (about 12 whites)
• 1 1/2 tsp. cream of tartar
• 1/4 tsp. salt
• 1 1/2 tsp. vanilla
• 1/2 tsp. almond extract
• 3/4 c. sugar

1. Preheat oven to 375u0b0 (quick moderate).
2. Have egg whites at room temperature.
3. Sift an ample amount of Softasilk cake flour onto a square of paper.
4. Measure and sift together 3 times, cake flour and 7/8 cup sugar.
5. Measure into large bowl, remaining ingredients except sugar.
6. Beat with wire whip until foamy throughout.
7. Add gradually, 2 tablespoons at a time, 3/4 cup sugar.
8. Beat about 10 seconds after each addition.
9. Continue beating after the last addition until meringue is firm and holds stiff straight peaks when wire whip is gently lifted out of meringue (this requires considerable beating).
10. Place flour-sugar mixture in sifter and sift about 3 tablespoons over the entire surface of meringue.
11. Fold gently with wire whip or rubber scraper until flour-sugar mixture disappears using about 8 to 10 complete folding strokes and turning the bowl a quarter of a turn with each stroke.
12. Repeat this folding process until all of the flour and sugar is folded in.
13. Then scrape down the sides of the bowl with rubber scraper and fold 8 to 10 more strokes or until mixture is completely blended.
14. This mixture will be very thick.

softasilk cake, sugar, egg whites, cream of tartar, salt, vanilla, almond extract, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983153 (may not work)