Mint Angel Cake - cooking recipe

Ingredients

8 egg whites
1/4 tsp. salt
1 tsp. cream of tartar
1 tsp. almond extract
1 tsp. vanilla
1 1/4 c. sugar
1 c. cake flour
1 box (3 1/2 c.) Cool Whip or La Creme topping
1/2 c. coarsely crushed, hard mint candies

Preparation

Beat egg whites in a small mixing bowl until foamy.
Add salt and cream of tartar; beat until soft peaks form.
Fold in flavorings.
Gradually beat in sugar; continue beating until stiff. Sift cake flour into egg whites and fold in very gently.
Bake in an ungreased 10-inch tube pan at 325\u00b0 for 50 to 60 minutes.