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Heavenly Angel Food Cake

1-1/2 cups egg whites (about 12)
1-1/4 cups confectioners' sugar
1 cup all-purpose flour
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar

Place egg whites in a large bowl; let stand at room temperature for 30
minutes. Sift confectioners' sugar and flour together twice; set
aside. Add the cream of tartar, extracts and salt to egg whites;
beat on medium speed until soft peaks form. Gradually add sugar,

Printed from tasteofhome.com Nov 19, 2008

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Heavenly Angel Food Cake cont.

about 2 tablespoons at a time, beating on high until stiff glossy
peaks form and sugar is dissolved. Gradually fold in flour mixture,
about 1/2 cup at a time. Gently spoon into an ungreased 10-in. tube
pan. Cut through the batter with a knife to remove air pockets. Bake
on the lowest oven rack at 350° for 40-45 minutes or until
lightly browned and entire top appears dry. Immediately invert pan;
cool completely, about 1 hour. Run a knife around side and center
tube of pan. Remove cake to a serving plate.

Yield: 20 servings.