Angel Food Cake--deluxe

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 cup cake flour (i use softsilk or swansdown brands)
• 1 1/2 cups confectioners' sugar (made from cane sugar)
• 1 1/2 cups egg whites (10-12 egg whites, room temperature)
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1/2-1 teaspoon almond extract

Recipe

• 1 .heat oven to 375 degrees.
• 2 stir together cake flour and confectioner's sugar; set aside.
• 3 in a large mixer bowl, beat egg whites, cream of tartar, and salt until foamy.
• 4 add the granular sugar, 2 tablespoons at a time, beating at high speed until the meringue holds stiff peaks. (this takes up to 10 minutes.).
• 5 gently fold in the extracts by hand.
• 6 sprinkle the flour-confectioner's sugar mixture, 1/4 cup at a time, over the meringue, folding it in gently just until flour-sugar mixture disappears. do not over-mix or cake will become tough!
• 7 push batter into ungreased tube pan, turning it several times to fill pan evenly. gently cut through the batter with a knife to remove air bubbles.
• 8 bake 30-35 minutes or until the top springs back when touched lightly with finger.
• 9 remove from oven and immediately invert the tube over weighted glass bottle; let hang upside down until cake is completely cool (about 2 hours.).
• 10 to remove cooled cake from tube pan, loosen first by moving table knife up and down against side of pan. next, turn the pan over and hit one side; the cake will slip out onto the platter.