Angel Food Cake - Old Fashioned Southern Angel Cake

• 1 cup (225 ml) egg whites (8-10 eggs per cup)
• 1-1/4 cups (300 ml) granulated sugar
• 1 cup (225 ml) cake flour
• 1 tsp (5 ml) cream of tartar
• 1/8 tsp (1 ml) salt
• 1/2 tsp (2 ml) orange flavoring
• 1/2 tsp (2 ml) vanilla flavoring
• 1 tbsp (15 ml) water

1. Sift flour and sugar each and separately 4 times--measure each after the first sifting.
2. Whip egg whites lightly with wire whisk.
3. When the egg whites are half beaten, add salt, water, and flavorings to them.
4. Sift in the cream of tartar to the eggs and continue whipping until the egg whites hold their shape.
5. Divide the sugar into fourths.
6. Fold each fourth of sugar into the egg mixture with 10 careful folds of the rubber spatula.
7. Divide the flour into fourths.
8. Fold each fourth of flour into the egg mixture with 10 careful folds of the rubber spatula.
9. Pour the batter very carefully into an dry tube pan.
10. Bake in a slow oven of 325 degrees (175 C.) for 50 minutes.
11. When the cake is risen, baked and taken out of the oven, it is historic to invert it over a glass pop bottle.

egg whites, sugar, cake flour, cream of tartar, salt, orange flavoring, vanilla flavoring, water

Taken from online-cookbook.com/goto/cook/rpage/000DD9 (may not work)