Angel Food Cake


1 1/2 cups large egg whites
(12 egg whites, approximately)
1 1/2 cups powder sugar
1 cup cake flour
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 cup granulated sugar


Preheat oven to 375 degrees.

Separate eggs, one at a time, reserve whites.

Thoroughly combine powder sugar and cake flour; set aside.

In large glass or metal mixing bowl, using electric mixer, beat egg whites until foamy; then add cream of tartar, salt, vanilla, and almond extract. Continue to beat on high speed gradually adding granulated sugar 2 tablespoons at a time. Beat until egg whites are stiff and shiny. Do not under beat.

Sprinkle powder sugar flour mixture over egg whites in 1/4 cup increments. Gently fold in each addition of flour mixture until it disappears. Repeat until both mixtures are combined.

Gently pour cake batter into ungreased 10" tube pan, and drag a spatula or knife through batter to eliminate large air pockets. Bake for 30 to 40 minutes or until cracks are dry and cake springs back when lightly touched.

To cool immediately invert cake upside down for 1 to 2 hours. Remove cake from pan by gently sliding a narrow knife around the edge to loosen cake.

Serve with strawberries and whip cream!

From Sister Amanda's kitchen!