Angel Food Cake

How to make Angel Food Cake Recipe - The Pennsylvania Dutch, master bakers, are credited with being the first to bake angel food cake. The cake is made light and airy "as the angel" by all the egg whites beaten into the mixture.

Makes 1 (10-inch) cake

Ingredients:
1 cup cake flour, sifted before measuring, or 3/4 cup all-purpose flour
1-1/2 cups sugar
1-3/4 cups egg whites (12 to 14 whites)
2 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Method:
Preheat oven to 375F (190C).

Sift flour and 3/4 cup sugar together into a medium-sized bowl. In the large bowl of an electric mixer, beat egg whites, cream of tartar and salt until soft peaks form.

Gradually add remaining 3/4 cup sugar, a tablespoon at a time, beating on high speed until stiff peaks form. Fold in vanilla and almond extract. Fold in flour mixture, 1/4 cup at a time, just until blended.

Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove large air bubbles.

Bake 30 to 35 minutes or until crust is golden and cracks are dry. Immediately invert pan over a funnel or bottle; let hang until completely cool. Remove cooled cake from pan.