Angel Food Cake
Source: Marilyn
1 cup cake flour (sift before measuring)
1 1/2 cups powdered sugar
12 egg whites (1 1/2 to 2 cups) room temp.
1 1/2 teaspoons cream of tarter
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Heat oven to 375°. Mix flour and powdered sugar.
Beat egg whites and cream of tarter in large mixer bowl on medium speed until foamy (cream of tarter stabilizes the egg whites). Beat in granulated sugar on high speed, 2 tablespoons at a time. Continue beating until stiff and glossy. Add salt and extracts with last addition of sugar. Do not under-beat! When you think you have beat it enough, beat it more. Sprinkle flour-sugar mixture, 1/4 cup at a time over meringue, folding in with rubber spatula just until mixture disappears.
Push batter into ungreased tube pan (10X4-inch). Cut gently through batter with metal spatula to remove air pockets. Bake on bottom rack in oven until cracks feel dry and top springs back when touch lightly; 30 to 35 minutes. Do not peek until 30 minutes are up! Invert pan on bottle and let hang until cake is cool (about an hour). Remove from pan; loosen by moving table knife up and down against side of pan, turn over and tap on counter. Gently slip cake out.