Angel Food Cake - cooking recipe

Ingredients

12 egg whites (see recipe for Fresh Peach Ice Cream to use yolks)
1 c. sifted cake flour
1/2 c. sifted granulated sugar
1/4 tsp. salt
1 1/4 tsp. cream of tartar
1 c. granulated sugar
1 tsp. vanilla flavoring
1/4 tsp. almond flavoring

Preparation

Preheat oven to 375\u00b0.
Allow egg whites to warm up to room temperature.
Use 2 pieces of wax paper; sift flour and 1/2 cup of sugar together 4 times.
Beat egg whites and salt with hand beater until foamy.
Sprinkle in cream of tartar and continue beating until whites are stiff enough to stand in soft peaks, but still moist and glossy.
Then add 1 cup of sugar in 4 additions (1/4 cup at a time) over whites and beating 25 strokes.
Add flavorings and beat 10 strokes.
Then sift in flour mixture 1/4 at a time.
Fold in the flour lightly with a wooden spoon, using 15 complete foldover strokes for each addition.
Use 10 extra strokes for last addition.
Pour batter into an ungreased 10-inch tube pan.
Bake in moderately hot oven (375\u00b0) for 30 to 35 minutes.
When done, remove from oven, invert on wire rack and let stand 1 hour or until cold. When cold, tilt cake pan on its side; carefully loosen cake from sides of pan and around center tube using a knife.
Then invert cake on a cake rack and lift off pan.
If cake doesn't turn out easily, loosen it again, then turn cake right side up.
Dust with powdered sugar and serve with Fresh Peach Ice Cream.