Just Desserts: Angel Food Cake

This week: Angel Food Cake

1 cup cake flour, sifted
1/2 cup sugar, sifted
1 1/2 cup egg whites (about a dozen)
1/4 teaspoon salt
1 1/4 teaspoon cream of tarter
1 teaspoon vanilla
1/4 teaspoon almond extract
1 1/3 cup sugar, sifted

Combine cake flour and 1/2 cup sugar together -- sift 4 times and set aside.

Combine egg whites, salt, cream of tarter and flavorings in a mixing bowl. Beat until moist peaks are formed. Add 1 1/3 cups sifted sugar in 4 additions, beating after each.

Sift in flour mixture in 4 additions, folding in with a spatula.

Pour into angel food cake pan and bake at 375° F for 35 to 40 minutes. Place upside down to cool.

Variation: Chocolate Angel Food Cake

When sifting flour and sugar together, add 1/4 cup cocoa.

Tip: Cut the cake using a bread knife.

Summer Serving Suggestion:
Slice the cake horizontally into two layers. Spread softened strawberry ice cream between the layers and "frost" entire cake with Cool Whip. Place in freezer for at least one hour.

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