Title: Angel Food Cake 2
Categories: Cake
Yield: 1 Servings

1 1/2	c	Egg whites - (11 to 13 eggs, less if XL or jumbo)
1	ts	Cream of tartar
1 1/4	c	Cake flour - sifted
1 3/4	c	Sugar
1/2	ts	Salt
1/2	ts	Almond extract
1	ts	Vanilla

1. BEAT egg whites until frothy; add cream of tartar; continue beating until whites peak but aren't dry. 2. ADD flavoring. SIFT flour, sugar and salt NINE (9) times. 3. FOLD in dry ingredients a little at a time. 4. POUR into UNGREASED tubular cake pan. 5. BAKE in slow oven (325F) for 1 hour. 6. REMOVE from oven; cool upside down (I hang my angel food cake upside down over the neck of a wine bottle to cool).

Makes one "party size" angel food cake.

Note sure where the recipe came from but this is the first angel food cake I ever made and it came out great! (Use the egg yolks to make a yellow cake at the same time so there is no waste.) From: Michelle Bass Date: 01 May 94

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