Angel Food Cake

Ingredients:
1 cup cake flour
3/4 cup sugar
2 tablespoons sugar
12 large egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup sugar

1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
Method:
1.DO NOT GREASE PAN. Bund pan works great. Heat oven to 375°.
2.Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside.
3.Combine the extracts in a small bowl; set aside.
4.Beat egg whites, cream of tartar and salt until it forms peaks. Add the 3/4 cup of sugar slowly, then beat on high until stiff peaks form. Beating on LOW, add flour mixture and extracts slowly. Make sure you fold in the sides and bottom of your mixing bowl. (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
5.Move a knife through batter to remove air pockets. Bake 30-35 minutes or until top springs back when touched lightly with finger. Let cool completely. To remove the cake from your pan firmly spank the sides of your pan. You could use a knife but this sometime tears the sides of the cake. I use a strong spatuala.Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert. No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.
*I frost it with any frosting I have, whipped cream is lovely and a can of peaches is yummy too. If your using the bundt pan you can use the hole to fill it with cream and peaches or whatever u desire.