Blessed Angel Food Cake

• 1 1/2 c. powdered sugar
• 1 c. flour
• 1 1/2 c. egg whites (approximately 1 doz.)
• 1 1/2 tsp. cream of tartar
• 1 c. white sugar
• 1 1/2 tsp. vanilla
• 1/2 tsp. almond extract
• 1/4 tsp. salt

1. Preheat oven to 375u0b0.
2. Move oven rack to lowest position.
3. Mix powdered sugar and flour.
4. Beat egg whites and cream of tartar in large bowl on medium speed until foamy.
5. Beat in sugar 2 tablespoons at a time.
6. Add vanilla, almond extract and salt with last addition of sugar.
7. Continue beating until smooth and glossy. Note:
8. Do not underbeat.
9. Sprinkle flour-powdered sugar mixture 1/4 cup at a time over meringue, folding in just until flour-sugar mixture disappears. Push batter into ungreased tube pan.
10. Use knife to cut through batter.
11. Bake 30 to 35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto glass bottle or metal funnel.
12. Leave there until cake is completely cooled.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844695 (may not work)