Angel Food Cake(Serves 16 To 20)

• 1 c. cake flour or 1 c. unbleached white flour less 2 Tbsp.
• 1/2 c. granulated sugar
• 1 1/2 c. egg whites (about 10 to 12 at room temperature)
• 1 tsp. cream of tartar
• 1 1/2 tsp. pure vanilla extract
• 1/2 tsp. pure almond extract
• 3/4 c. sugar

1. Sift the flour and 1/2 cup sugar together.
2. Place the egg whites into the large bowl of an electric mixer.
3. Beat until frothy. Add the cream of tartar and extracts.
4. Beat until stiff, not dry, then gradually add the remaining 3/4 cup sugar, 2 tablespoons at a time. Beat well after each addition. Continue beating until the meringue forms stiff peaks and is glossy. Gradually sprinkle the flour-sugar mixture over the meringue, 3 tablespoons at a time, and fold in gently with a rubber spatula to combine.
5. Quickly but gently push the batter into an ungreased 10-inch tube pan.
6. Bake in a preheated 375u0b0 oven for 30 to 35 minutes or until the cake springs back when touched with fingers. Remove from oven.
7. Invert the pan onto a soda bottle and cool upside down for about 1 hour.
8. When cool, loosen the cake from the sides, bottom and tube of the pan with a long knife and invert onto a platter.
9. Pass fruit sauce or chocolate sauce, if desired.

cake flour, sugar, egg whites, cream of tartar, vanilla, almond, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227867 (may not work)