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Angel Food Cake

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
to medium-high and sprinkle in 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.)

Bake for 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.


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