Angel Food Cake
1 1/4 cups all-purpose flour
1 1/2 cups sugar, divided
1 1/2 cups egg whites (about 12 to 15 egg whites)
1 1/2 tsp cream of tartar
1/4 tsp salt
1 1/2 tsp vanilla or 1/2 tsp almond extract
Mix flour and 1/2 cup sugar in small bowl. Set aside.
Place egg whites in mixing bowl. Using whipping attachment, gradually turn to high speed and whip 20 to 30 seconds or until egg whites are frothy.
Add cream of tartar, salt, and vanilla. Whip 2 to 2 1/2 minutes or until whites are almost stiff but not dry. Gradually add remaining 1 cup sugar and mix one minute. Stop and scrape bowl.
Spoon flour-sugar mixture, one-fourth at a time, over egg whites. Fold in gently with spatula, just until blended.
Pour batter into ungreased 10" tube pan. With knife, gently cut through batter to remove large air bubbles. Bake at 375° for 35 minutes or until crust is golden brown and cracks are very dry. Immediate invert cake onto funnel or soft drink bottle. Cool completely. Remove from pan.
