Angel Food Cake
Yield: 12 servings - 1 (10-inch) cake
12 egg whites
In large bowl, using a mixer, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks. Beat in flavorings.
Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 3 3/4-inch Angel Food pan. Gently cut through batter with metal spatula.
Bake in preheated 375 F oven
until top springs back when lightly touched with finger, about 30 to 40 minutes.
Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours.
With narrow spatula or knife, loosen cake from pan and gently shake onto serving
*Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
Chocolate Angel Food Cake: