Recipe for cooking angel food cake

Desserts to Go with Coffee and Tea :: Sponge Cake

Angel Food Cake

1 1/2 c. egg whites (11 to 13 whites)
1 1/8 c. sifted cake flour
1 3/4 c. sugar, divided
1/2 tsp. salt
1 1/2 tsp. cream of tartar
1 tsp. vanilla extract or flavoring
1 scant tsp. almond extract or flavoring

Let egg whites stand until room temperature. Sift flour once before measuring. Sift flour and 3/4 c. sugar together 5 times.

Put egg whites and salt into lrg. bowl of mixer. Beat until foamy. Add cream of tartar and continue beating until whites are stiff and stand in point, about 2 1/2 to 3 mins.. Do not over-beat until dry. Sprinkle in gradually 1 c. sugar, while beating on med. speed. Beat only until sugar is blended, about 1 1/2 mins.. Turn to low speed and add vanilla and almond extract or flavorings. Sprinkle in sifted flour mixture evenly and quickly. Beat only enough to blend, about 1 1/2 mins., scraping bowl to blend in quickly. Pour into 1-in. tube pan. Cut through batter with knife or spatula, going around in circular motion 3 times to release lrg. air bubbles. Bake in preheated 375 degrees F oven for 30 to 35 mins. until golden brown. Turn oven off after 30 mins.. Leave cake in oven for 5 more mins. before removing. This cake can be frozen.