->Angel Food 07 <-

1 1/2 cups egg whites (11-14 whites)

1 1/8 cups sifted cake flour

1 3/4 cups sugar

3/4 tsp salt

1 1/2 tsp cream of tartar

1 tsp vanilla extract

1 tsp almond extract

Preheat oven to 375. Let the egg whites come to room temperature

in a large mixer bowl. Be sure there is not a speck of yolk in

the whites or they won't beat up. Sift the flour and 3/4 cup of

the sugar together 5 times.

Add the salt to the egg whites and beat until foamy on medium speed.

Sprinkle in the cream of tartar and the extracts. (The cream of

tartar will stabilize the foam and keep it white.) Continue beating

until the whites are stiff and stand in peaks, about 3 minutes,

but don't overbeat until dry. Gradually increase the mixer speed

1 cup of sugar,

1 tablespoon at a

time. Beat only until the sugar is blended, about 1 1/2 minutes.

Turn mixer to low and sprinkle in the sifted flour-sugar mixture

evenly and quickly. Beat only enough to blend, about 1 1/2 minutes,

scraping the bowl to help speed the process. Pour batter into an

ungreased 10 inch tube pan and draw a thin spatula or knife around

the pan in a circular motion 3 times (to reduce any air pockets.)

30 to 35 minutes or until the cake is golden brown. Turn

off the oven and leave cake in oven for 5 minutes more. Remove

and set the pan upside down to cool and set the cake. Cake should

hang for about 1 1/2 hours, until it is thoroughly set. Serve

unfrosted or with a fresh fruit sauce. This cake freezes well.