Celebration Angel Food Cake - cooking recipe

Ingredients

1 3/4 cups egg whites, room temperature (about 12 to 14 large eggs)
1 1/4 cups cake flour, stir before measuring
1 3/4 cups granulated sugar, divided
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 - 1/2 cup red white, and blue candy sprinkles (about 1 3/4 to 2 ounces)

Preparation

Sift flour with 3/4 cups sugar 4 times; set aside.
With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time.
Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture.
With a rubber spatula, gently fold almond extract and vanilla into the beaten egg whites.
Sprinkle about a quarter of the flour mixture evenly over the egg whites; fold in gently with a spatula, about 15 strokes. Repeat until all of the flour mixture and fold in the sprinkles with about 10 to 12 more strokes.
Preheat oven to 375\u00b0F
Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan.
Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or knife to gently loosen cake from sides and center of the tube pan. Gently, grasping the center tube, lift cake out of pan. Use a narrow spatula or knife to loosen the cake from the bottom. Remove the cake from tube section and frost with a fluffy white frosting or serve with sweetened strawberries or other fruit.