Angel Food Cake Prep Time: 20 minutes Cook Time: 45 minutes Servings: 10 Serving Size: 1 piece Ingredients - 1 cup cake flour (NOT all purpose flour) - 3/4 cup sugar, granulated sugar, granulated - 12 egg whites, cold (1 1/2 cups) - 1 teaspoon cream of tartar - 1/4 teaspoon salt salt - 3/4 cup sugar, granulated - 3/4 teaspoon vanilla extract - 1/2 teaspoon almond extract     Sweet, airy, and delicate, this white sponge cake goes particularly well with a fresh berry sauce.   Directions Preheat oven to 350º F. Do not grease the tube pan. Sift flour and 3/4 cup of sugar together, set aside in a small bowl. In a large bowl, beat together egg whites, cream of tartar, and salt until the mixture becomes foamy. Gradually add 3/4 cup of sugar in small amounts while continuing to beat the egg whites until they form soft peaks. Add the vanilla and almond	1

	extract and continue beating until the meringue holds stiff peaks. Gently fold in the flour and sugar combination until just combined. Pour batter into ungreased tube pan. Gently run a spatula through the batter to prevent large air pockets from forming. Bake 35 to 40 minutes. Remove from oven and immediately invert pan on a rack or a bottle for 1 to 1-1/2 hours to cool completely. Cut carefully around the sides of the cake to remove. Garnish as desired.	2