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Angel Food Cake



  1. Let egg whites stand until room temperature. Sift flour once before measuring. Sift flour and 3/4 cup sugar together 5 times.
  2. Put egg whites and salt into large bowl of mixer. Beat until foamy.
  3. Add cream of tartar and continue beating until whites are stiff and stand in point, about 2 1/2 to 3 minutes. Do not over-beat until dry.
  4. Sprinkle in gradually 1 cup sugar, while beating on medium speed. Beat only until sugar is blended, about 1 1/2 minutes.
  5. Turn to low speed and add vanilla and almond extracts. Sprinkle in sifted flour mixture evenly and quickly. Beat only enough to blend, about 1 1/2 minutes, scraping bowl to blend in quickly.
  6. Pour into 1-inch tube pan. Cut through batter with knife or spatula, going around in circular motion 3 times to release large air bubbles.
  7. Bake in preheated 375 degree F oven for 30 to 35 minutes until golden brown.
  8. Turn oven off after 30 minutes. Leave cake in oven for 5 more minutes before removing.

This cake can be frozen.


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