Angel Food Cake

1cup cake flour

1½ cups powdered sugar

1½ cups egg whites (about 12)

1½ teaspoons cream of tartar

1 cup granulated sugar

¼ teaspoon salt

1½ teaspoon vanilla extract

½ teaspoon almond extract

Heat oven to 375*

Mix flour and powdered sugar. Beat egg whites and cream of tartar in large mixing bowl on medium speed until foamy. Beat in granulated sugar on high speed 2 tablespoons at a time; continue beating until stiff and glossy. Add salt, vanilla and almond extract with the last addition of sugar. Do not under beat. Sprinkle flour-sugar mixture, ¼ cup at a time, over meringue, folding in just until flour-sugar mixture disappears. Push batter into un-greased tube pan, 10x4 inches. Cut gently through batter with metal spatula.

Bake until cracks feel dry and top springs back when touched lightly, 30 to 35 minutes. Invert pan on funnel; let hang until cake is cold. Remove from pan.

*Brown Sugar Angel Food Cake: Substitute 1¼ cups packed brown sugar for granulated sugar.