Heavenly Angel Food Cake

1 1/2 cups powdered sugar
1 cup Softasilk cake flour
1 1/2 cups egg whites (about 12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt


Move oven rack to lowest position. Heat oven to 375.

Mix powdered sugar and flour; set aside. Beat egg whites and cream of
tartar in large bowl with electric mixer on medium speed until foamy. Beat
in granulated sugar, 2 tablespoons at a time, on high speed, adding
vanilla, almond extract and salt with the last addition of sugar. Continue
beating until stiff and glossy meringue forms. Do not underbeat.

Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding
in just until sugar-flour mixture disappears. Push batter into ungreased
angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with
metal spatula.

Bake 30 to 35 minutes or until cracks feel dry and top springs back
when touched lightly. Immediately turn pan upside down onto heatproof
funnel or bottle Let hang about 2 hours or until cake is completely cool.
Loosen side of cake with knife or long, metal spatula; remove from pan.

Makes 16 servings

____________________________________________________________

This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.