12-egg-white angel food cake

1 1/4 c  Cake flour; sifted
  1 3/4 c  Sugar
    1/2 ts Salt
     12    Egg whites; room temperature
  1 1/2 ts Cream of tartar
  1 1/2 ts vanilla extract
    1/2 ts Almond extract; optional
 
  Recipe by: Los Angeles Times - Prodigy In bowl sift together flour, 3/4 cup
  sugar and salt. Re-sift 3 times. Set aside. Beat egg whites until foamy.
  Add cream of tartar and continue to beat until soft peaks form. Gradually
  beat in remaining 1 cup sugar, 2 tablespoons at time, until mixture holds
  stiff peaks. Fold in vanilla and almond extracts. Add 1/4 flour mixture at
  time, folding in gently with rubber spatula. Gently spoon batter into
  ungreased 10-inch angel food cake pan. Cut through center of batter 2 or 3
  times with spatula to remove large air bubbles. Bake at 350 degrees 40 to
  45 minutes or until top springs back when touched with finger and wood pick
  inserted near center comes out clean. Invert pan over bottle or inverted
  funnel and let stand until thoroughly cool. When cool, loosen sides and
  center with metal spatula and turn out onto platter. Makes 10 to 12
  servings.
  
  Copyright Los Angeles Times
 
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