Angel Food Cake

1 1/2 cups superfine sugar, divided

1 cup cake flour, sifted

12 egg whites, room temperature

1/4 tsp. salt

1 1/2 tsps. cream of tartar

1 tsp. vanilla extract

1/2 tsp. almond extract

Heat the oven to 350 F.

In a medium bowl, sift together 1/2 cup of the sugar and the cake flour. Set aside.

In a large bowl use an electric mixer to whisk together the egg whites, salt, cream of tartar, and vanilla and almond extracts. Beat on medium-high until very foamy. With the mixer running, slowly add the remaining cup of sugar. Beat until stiff, glossy peaks form.

Sift half of the flour-sugar mixture over the egg whites and use a rubber spatula or wooden spoon to gently fold into the egg mixture. Repeat with the remaining flour-sugar mixture. Transfer to an ungreased 10-inch tube pan or divide between 2 ungreased loaf pans. Bake for 35 to 40 minutes for a tube pan or 30 to 35 minutes for the loaf pans, or until a wooden skewer inserted at the center comes out dry.

Overturn the tube pan onto the neck of a wine or similar bottle and cool. Loaf pans can be turned on their sides or overturned onto cooling racks. To remove the cakes from the pan, slide a paring knife around the edge. Makes 1 tube cake (12 servings).

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user EHUD18.