Angel Food Cake

Making an angel food cake from scratch isn't difficult.  It is important to follow the directions carefully.  This tastes better than the box mix and is a wonderful light dessert when served with fresh berries.

Angel Food Cake

1 1/2 cups powdered sugar
1 cup cake flour
1 1/2 cups egg whites (about 12 large eggs)  Make sure there are no yolk traces in these whites.
1 1/2 tsp. cream of tartar
1 cup granulated sugar
1 1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. salt

Heat oven to 375 degrees.
Mix powdered sugar and flour.
Beat egg whites and cream of tartar in a 3-quart bowl on medium speed until foamy.
Beat in granulated sugar on high speed, 2 Tbsp. at a time, adding vanilla, almond extract and salt with the last addition of sugar.
Continue beating until stiff and glossy.
Do not underbeat.

Sprinkle sugar-flour mixture, 1/4 cup at a time, over glossy egg whites, folding in just until sugar-flour mixture disappears.
Spread batter in ungreased tube pan, 10" x 4".
Cut gently through the batter with metal spatula.  (This is to eliminate any big air pockets.  Do not stir.)

Bake until cracks feel dry and top springs back when touched lightly, 30 to 35 minutes.
Invert pan on heatproof funnel; let hand until cake is cold.  (The long neck of a wine bottle works just as well.  I usually use the bottle holding my balsamic vinegar for a cooling stand.)

Possible variations:

Chocolate Angel Food Cake:  Substitute 1/4 cup cocoa for 1/4 cup of the flour.
Coconut Angel Food Cake:  Fold in 1 cup shredded coconut, 1/2 cup at a time after folding in sugar-flour mixture.