Angel Food Cake

Preheat oven to 375 degrees

Measure egg whites; pour into large bowl of electric mixer to warm to room temp--about 1 hour.

Sift flour; measure, then sift with ¾ C sugar, re sift three times.

At medium speed, beat egg whites with salt and cream of tartar, just until soft peaks form when beaters are slowly raised. Do not over beat. (Bowl, beaters, wire whisk and rubber spatula must be free of any grease, which retards formation of peaks.)

At high speed gradually beat in 1 cup of sugar, ¼ cup at a time, beating well after each addition. Continue beating until stiff peaks form when beaters are raised.

With wire whisk or rubber spatula, gently fold vanilla and almond extracts into egg whites to combine.

Sprinkle ¼th of flour mixture over egg whites. With wire whisk, using an under-and-over motion, gently fold flour mixture into egg whites,(about 15 strokes), rotating bowl a quarter turn after each stroke, folding just until flour disappears. Continue folding in flour mixture, ¼th at a time as above.

With rubber spatula, gently push patter into ungreased 10’ tube pan. With knife, cut through batter twice to remove any large air bubbles. Spread batter evenly to smooth the top.

Bake on lowest rack in oven 30-35 min. or until top springs back when gently pressed with finger. Invert pan to cool completely--2 hours. With knife loosen cake from side of pan and center; turn out.