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Heavenly Angel Food Cake

This light, moist cake is special enough for most any occasion.


  • 12 egg whites
  • 1 1/4 c. confections sugar
  • 1 c. all-purpose flour
  • 1 1/2 tsp cream of tartar
  • 1  1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp salt
  • 1 c. sugar


  1. Measure out egg whites to equal 1 1/2 cups.  Discarding extra.
  2. Place in a large bowl; let stand at room temperature for 30 minutes.
  3. Sift confectioners sugar and flour together twice.  Set aside.
  4. Add cream of tartar, extracts and salt to egg whites.
  5. Beat at medium speed until soft peaks form.
  6. Gradually add sugar, about 2 T as a time, beating on high until stiff and glossy peaks form and sugar is dissolved.
  7. Gradually fold in flour mixture, about 1/2 c. at a time.
  8. Gently spoon into an ungreased 10-inch tube pan.
  9. Cut though the batter with a knife to remove air pockets.
  10. Bake on the lowest oven rack at 350 F for 40-45 minutes, until lightly browned and entire top appears dry.
  11. Immediately invert pan; cool completely, about an hour.
  12. Run knife around center and side of tube pan.  Remove cake to a serving plate.
*Yields 20 servings.

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