Angel Food Cake

An Angel Food cake is easier to make from scratch than you might think. It is made of ingredients you will most likely have on hand, it doesn't take much time, and it can be served 'dressed' in many ways.

What you'll need...

• Approximately12 eggs, you'll only need the whites
  
• 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

Separate eggs, measure egg whites to equal 1-1/2 cups, adding additional egg whites if needed. Place in a mixing bowl; let stand at room temperature for 30 minutes. (Egg whites will whip higher at room temperature)

Mix confectioners' sugar and flour. Sift 2-3 times; set aside. Add cream of tartar, extracts and salt to egg whites. Beat on high until white and fluffy, but not stiff (1 minute at most). Slowly add sugar, beating until sugar is dissolved and stiff peaks form. By hand, gently fold in flour mixture, 1/2 cup at a time. Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

Variations:
*After flour is incorporated, divide batter in half. Spoon half into a 10 inch tube pan. Flavor the other half with 1 box jello. Drop by spoon fills over batter. Cut in and swirl with a knife. Bake.
*Bake on a lined 11x15 jellyroll pan for 15 - 20 minutes. Cool 5 minutes. Flip cake out onto a towel dusted with powdered sugar. Gently peel of waxed paper. Roll up jelly-roll style starting with a short end. Cool. Unroll, fill with ice cream, thick pudding, sweetened cream cheese/pudding mixture... to 1/2 inch of edges. Roll up and refrigerate or freeze.
*Angel Food Trifle