1 C. cake flour
1 1/2 C. powdered sugar
12 egg whites
1 1/2 tsp. cream of tartar
1 C. granulated sugar
Dash of Salt
1 1/2 tsp. vanilla
1/2 tsp. almond extract
Heat oven to 375°. Mix cake flour and powdered sugar, set aside. Beat egg whites and cream of tartar in large mixing bowl until foamy. Beat in granulated sugar 2 T. at a time. Continue beating until stiff and glossy. Add salt, vanilla and almond extract with last of sugar. Do not under beat.
Fold flour-sugar mixture into egg white mixture 1/4 C. at a time until mixture disappears. Spoon batter into ungreased angel food cake pan. Cut gently through center of batter with metal spoon or knife to even.
Bake until top is light brown and cracked and springs back to touch, 30-35 minutes. Invert pan on funnel or bottle to cool completely before removing from cake pan. Use glaze frosting or fresh fruit as garnish — also great plain.
Note: “I found this recipe in an old Betty Crocker cookbook of my Grandma’s. She made it for most Sunday afternoons family coffee time. I finally tried to make it and then took the finished product to the Jasper County Fair and won division honors with it. Thank you, Grandma.”