Angel Food Cake
|Confectioners sugar||1 Cup (16 tbs) (Also Known As 10X Sugar Preferably Domino Brand)|
|Sifted cake flour||1 Cup (16 tbs)|
|Egg whites||1 1⁄2 Cup (24 tbs) (About 11 To 12, At Room Temperature)|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Cream of tartar||1 1⁄2 Teaspoon|
|Superfine sugar||1 1⁄4 Cup (20 tbs) (Preferably Domino Brand)|
Sift confectioners sugar, salt, and flour together twice.
Set aside for later use.
Combine egg whites and extracts in large mixing bowl.
Sprinkle cream of tartar on mixture.
Beat at highest speed until whites stand in peaks but are not dry.
Gradually beat Superfine sugar into whites, sprinkling 1 tablespoonful at a time on meringue and beating about 15 seconds for each addition.
With large whisk, fold spoonfuls of flour mixture into meringue slowly and gently.
Continue folding only long enough to blend batter completely.
Turn into un-greased 10-inch tube pan.
Bake in moderate oven 350°F about 35 minutes, or until cake springs back when touched lightly.
Invert pan on funnel or suspend over cooking rack.
Allow to hang until cool.
Remove by running sharp thin-bladed knife around side of pan with one long steady stroke.