ANGEL FOOD CAKE

1-1/2 C. SUGAR
1 C. FLOUR
1/2 TSP. SALT
10 TO 12 EGG WHITES
2 T. WATER
1 TSP. CREAM OF TARTAR
1/2 TSP. VANILLA
1/2 TSP ALMOND EXTRACT

BEFORE YOU START: MAKE SURE ALL YOUR BOWLS AND UTENSILS ARE COMPLETELY GREASE AND OIL FREE.

 

SIFT THE SUGAR BEFORE MEASURING.
RESIFT THE FLOUR 3 TIMES WITH 1/2 CUP OF SUGAR AND SALT.
WHIP EGGWHITES AND WATER UNTIL FOAMY.
ADD CREAM OF TARTAR AND BEAT EGG WHITES UNTIL STIFF BUT NOT DRY. SHOULD HOLD A PEAK.
GRADUALLY ADD IN, A TABLESPOON. AT A TIME, THE REMAINING CUP OF SUGAR.
FOLD IN VANILLA AND ALMOND EXTRACT.
SIFT ABOUT 1/4 OF THE SUGAR- FLOUR MIXTURE OVER THE EGGS.
FOLD IN GENTLY AND BRIEFLY WITH A RUBBER SCRAPER. CONTINUE UNTIL ALL MIXTURE IS USED AND FOLDED IN.
POUR INTO UNGREASED TUBE PAN.
BAKE AT 350o FOR 45 MINUTES.
TURN TUBE UPSIDE DOWN ON THE NECK OF A BOTTLE TO COOL.