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Angel Food Cake

From Carol Kleindl — Holy Rosary Catholic Church Cookbook, Graceville, MN
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Ingredients
  

  • 1 cup cake flour*
  • 1 ½ cups powdered sugar
  • 1 ½ cups egg whites approximately 1 dozen
  • 1 ½ teaspoons cream of tartar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 cup + 2 Tbsp granulated sugar

Instructions
 

  • Sift together cake flour and powdered sugar 4 times. Set aside.
  • In a large bowl, beat egg whites, cream of tartar, salt, vanilla, and almond extract until foamy. Gradually add 2 Tbsp of sugar and beat until meringue hold stiff peaks. Gradually fold in 1 cup sugar.
  • Sift gradually the flour and powdered sugar mixture over meringue. Fold in. Bake in angel food cake pan at 350℉ for 45 minutes.

Notes

* Cake flour: 1 cup all-purpose flour, minus 1 Tbsp, plus 1 Tbsp corn starch and 1 tsp baking powder.