Angel Food Cake

(Lion House Recipes)

1 cup plus 2 Tablespoons sifted cake flour
1 1/2 cups sifted sugar
1 1/4 cups (10-12) egg whites (at room temperature)
1/4 teaspoon salt
1 1/4 teaspoon cream of tartar
1 teaspoon vanilla
1/4 teaspoon almond extract

Sift flour and 1/2 cup sugar together. Combine egg whites, salt, cream of tartar, and flavoring in large bowl. Beat with flat wire whip, sturdy egg beater, or at high speed if electric mixer until soft peaks form. Add remaining 1 cups sugar gradually, 1/4 cup at a time, beating well after each addition. When beating by hand, beat 25 strokes after each addition. Sift in flour mixture in four additions, folding in with 15 fold-over strokes each time and turning bowl frequently. (Do not stir or beat). After last addition, use 10 to 20 extra folding strokes.

Pour batter into ungreased 9 or 10 inch tube pan. Bake at 375˚ for 35 to 40 minutes for 9-inch and 30-35 minutes for 10-inch cake, or until cake springs back when pressed lightly. Cool cake in pan, upside down, 1 to 2 hours. Then loosen from sides and center tube with knife and gently pull out cake. An angel food cake pan with a removable bottom is ideal for removing cake in perfect condition.