Swans Down Angel Food

• 1 c. sifted Swans Down cake flour
• 1 c. (8 to 10) egg whites
• 1 tsp. cream of tartar
• 3/4 tsp. vanilla
• 1/4 tsp. salt
• 1 1/4 c. sifted granulated sugar
• 1/4 tsp. almond extract

1. Sift flour once.
2. Measure and sift 4 more times.
3. Beat egg whites and salt with flat wire whisk.
4. When foamy, add cream of tartar and continue beating until eggs are stiff enough to hold up in peaks, but not dry.
5. Fold in sugar carefully, 2 tablespoons at a time, until all is used.
6. Fold in flavoring, then sift small amount of flour mixture and fold in carefully. Continue until all is used.
7. Pour batter into ungreased angel food pan and bake in slow oven.
8. Begin at 275u0b0.
9. After 30 minutes, increase heat slightly (325u0b0) and bake 30 minutes more.
10. Remove from oven. Invert pan 1 hour.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=513645 (may not work)