Title: Angel Food Cake W/almonds
Categories: Cake Dessert
Yield: 8 Servings

1/2	c	Butter/margarine
1	c	Eggs; whites only, about 6 egg whites
1/4	ts	;salt
1 1/2	c	Sugar
1 1/4	c	Flour
1	tb	Cornstarch
1	ts	Extract, vanilla
1/2	c	Almonds, sliced

In a small saucepan, melt the butter. Let it cool.

Preheat oven to 350 degrees. Grease a 10" tube-type baking pan; sprinkle with the almonds. Set pan aside.

In a large mixing bowl, combine the egg whites and salt. Using an electric mixer set at medium speed, beat mixture until stiff peaks form.

Gently fold in the sugar, flour, and cornstarch. Gently fold in the butter and vanilla.

Turn batter into prepared pan. Bake cake for 30 minutes or until cake springs back when lightly touched.

Let cake cool a few minutes in the pan. Turn cake out onto rack to cool completely.

Baking Tips: Egg whites can be stored in the freezer. Place egg whites in ice cube trays; when they are firm, transfer to plastic bags. Each cube is equal to one egg white.

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