Angel Food Cake
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2013-04-24

Ingredients
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1 C cake flour (I usually just use regular white flour)
3⁄4 C plus 2 T sugar
12 egg whites (1 1⁄2 C ) Usually with large eggs 11 eggs
1 1⁄2 tsp cream of tartar
1⁄4 tsp salt
3⁄4 C sugar
1 1⁄2 tsp vanilla
1⁄2 tsp almond extract

Directions
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Heat oven to 375. Stir together flour and first amount of sugar; set aside
In large mixer bowl, beat egg whites, cream of tartar and salt until foamy. Add second
amount of sugar, 2 T at a time, beating on high speed until meringue hold stiff peaks.
Gently fold in flavorings. Sprinkle flour-sugar mixture, 1⁄4 C at a time over meringue,
folding in gently just until flour-sugar mixture disappears. Push batter into ungreased
tube pan, 10x4 inches. Gently cut through batter.
Bake 30 to 35 minutes or until top springs back when touched lightly with finger. Invert
tube pan on funnel; let hang until cake is completely cool.

Important notes
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Do not let any egg yolk get into the white.
Be sure there is no grease in the bowl or on the beaters or the spatula.
Do not underbeat the meringue.