Angel Cake Supreme Better Homes and Gardens Dessert Cook Book 1 cup sifted cake flour 1¼ cups sifted confectioners' sugar 1½ cups (12) egg whites 1½ tsp. cream of tartar ¼ tsp. salt 1 ½ tsp. vanilla ¼ tsp. almond extract 1 cup granulated sugar Sift flour with confectioners' sugar 3 times. Beat egg whites with cream of tartar, salt, vanilla, and almond extract till stiff enough to hold up in soft peaks, but still moist and glossy. Beat in the granulated sugar, 2 Tabsp. at a time, continuing to beat until meringue holds stiff peaks. Sift about ¼ of flour mixture over whites; fold in lightly with down-up-and-over motion, turning bowl. Fold in remaining flour by fourths. Bake in an ungreased 10-inch tube pan in moderate oven (375o) about 30 minutes or till done. (Angel cakes are done when they spring back to the touch.) Invert pan, cool thoroughly.

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