“It’s a delightful cake that has a healthy attributes.”

INGREDIENTS   

1 cup cake flour
3/4 cup sugar plus 2 tablespoons sugar
12 large egg whites
1 1/2 tsp. cream of tartar
1/4 tsp. salt
3/4 cup sugar
1 1/2 tsp. vanilla
1/2 tsp. almond extract

DIRECTIONS 

• Use a two piece angel food cake pan and just remember that don’t use oil or grease the pan.
• Heat the oven to 375° f.
• Sift the cake flour and 3/4 cup + 2 tablespoons sugar and set aside.
• Combine the extracts in a small bowl; set aside.
• Beat the egg whites, cream of tartar and salt until it forms peaks.
• Add the 3/4 cup of sugar slowly, and then beat on high until stiff peaks form.(If you have a mixing guard for your mixer bowl now would be a good time to attach it.)
• Beating on LOW, add flour mixture and extracts slowly.
• Just make sure to fold in the sides and bottom of your mixing bowl.
• Spoon into an angel food cake pan.
• Move a knife through batter to remove air pockets.
• Bake for 30-35 minutes or until top springs back when touched lightly with finger.
• Invert the pan onto a tin funnel to cool completely.
• To remove the cake from your pan:
  • Carefully run a knife down the side of the cake.
  • Invert onto your serve plate then take the knife to the top which was the bottom of your pan and gently cut cake away from the pan insert.
  • Give the cake a gently but firm tap or downward shake on to the plate.