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Angel Food Cake

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

Move oven rack to lowest position. Heat oven to 375 degrees. Mix
powdered sugar and flour. Beat egg whites and cream of tartar in
medium bowl on medium speed until foamy. Beat in granulated sugar
on high speed, 2 tablespoons at a time, adding vanilla, almond
extract and salt with the last addition of sugar. Continue beating
until stiff and glossy. Do not under beat. Sprinkle sugar-flour
mixture, 1/4 cup at a time, over meringue, folding in just until
sugar-flour mixture disappears. Push batter into ungreased tube
pan, 10x4 inches. Cut gently through batter. Bake 30 to 35 minutes
or until cracks in the cake feel dry and top springs back when
touched lightly. Immediately turn pan upside down onto glass bottle
or metal funnel. Let hang about 2 hours or until cake is completely
cool. Remove from pan.

Makes 16 servings; 130 calories per serving.

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