Angel Food Cake



  • 1 cup egg whites  (around 8 medium eggs)
  • 1/4 tsp. salt
  • 1 tsp. cream of tartar
  • 1/2 tsp. almond extract
  • 1 tsp. vanilla
  • 1 1/4 cups fine granulated sugar*
  • 1 cup cake flour  (or 3/4 c. flour + 1/4 c. corn starch)
  1. Beat egg whites and salt until foamy (with electric beater).
  2. Add cream of tartar and continue beating until stiff (not too dry).
  3. Blend in the flavorings.
  4. Sift together the sugar and flour 3 or 4 times.
  5. Carefully sprinkle the mixture above, 1/4 cup at a time, over the egg white mixture and incorporating everything together in an  “over/under” motion without over mixing.
  6. Spoon into a floured but ungreased (this is important) 10-inch tube pan. Even out the top and bake in a preheated 325 deg. oven for 50 min., then turning off the heat and leaving the cake in the oven 10 min. more.
  7. Turn the cake (still in the pan) upside-down and slip over a large glass bottle to cool completely.  Then run a knife along the edge of the pan and also around the hole and turn out onto a serving plate.

Dust the top with powdered sugar or frost with a strawberry icing  (blend 1 c. chopped fresh strawberries with 1/2 cup powdered sugar in a blender: pour over the cake).

* For a finer texture sugar can be ground in a blender.