Deluxe Angel Food Cake

This is a must to kick off our summer! I came up with this recipe after making a batch of Our Ice Cream and had leftover egg whites. What a treat with fresh strawberries and homemade ice cream.

• Ready In: 1 hr
• Yields: 10-12 slices

Ingredients

• 12  egg whites
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons cream of tartar
• 1 1⁄2 cups granulated sugar, divided
• 1  cup  sifted cake flour
• 1⁄2 teaspoon  almond extract
• 1 1⁄2 teaspoons vanilla extract

Directions

1. Beat egg whites (at room temperature) and salt until foamy on high speed in electric mixer.
2. Add cream of tartar; beat until soft peaks form.
3. Add 1 cup of sugar, 2 tablespoons at a time, beating until stiff peaks form.
4. Sift remaining 1/2 cup sugar and cake flour together.
5. Gently fold sugar/flour mixture into egg whites, scraping down the sides of the bowl, turning over in direction of figure "8".
6. Lightly spoon mixture into an ungreased 10-inch tube pan.
7. Bake at 375ºF for 30-35 minutes.
8. Invert cake onto bottle to completely cool (generally takes 2 hours).
9. Remove cake from pan by running a sharp knife around the sides and gently pressing on bottom to loosen.