Angel Food Cake

Ingredients:

1. 12 egg whites
2. 1/2 tsp cream of tartar
3. 1½ cups sugar, divided
4. 1½ tsp vanilla
5. ½ tsp almond extract
6. 1 cup sifted cake flour
7. ¼ tsp salt Fruit or frosting, optional

Method:

• Beat egg whites with cream of tartar at high speed in a large mixing bowl until foamy.
• Add 3/4 cup sugar (2 tbsp at a time), beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks.
• Beat in the vanilla and almond extracts, and then sift the flour, remaining sugar, and salt.
• Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears.
• Repeat, folding in remaining flour mixture 1/2 cup at a time, pour into ungreased 10 x 4-inch tube pan, and gently cut through the
batter with a metal spatula.
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• Bake in preheated 375°F oven until top springs back when lightly touched with finger, about 30 to 40 minutes.
• Invert cake in pan on a funnel or bottleneck, and cool completely for about 1 1/2 hours.
• Loosen the cake from pan with a narrow spatula or knife, gently shake onto a serving plate, and top with fruit or frost, if desired.