Angel Cake from Joy of Cooking

Sift twice: 1½ cups sugar

Sift separately before measuring: 1 cup cake flour

Resift the flour three times with ½ cup of the sifted sugar and: ½ teaspoon salt

Place on a platter: 1 ¼ cups egg whites (10 egg whites), 2 tablespoons water * or 1 tablespoon water and 1 tablespoon lemon juice (optional). Whip them until they are foamy.

Add: 1 teaspoon cream of tartar. Whip them until they are stiff, but not dry. Gradually whip in gently, about 1 teaspoonful at a time, 1 cupful of the sifted sugar.

Fold in: 1/2 teaspoon vanilla, 1/2 teaspoon almond extract.

Fold in gradually, about 1 tablespoon-ful at a time, the sifted flour mixture.

Pour the batter into an ungreased 9 inch tube pan. Bake it in a slow moderate oven 325°, for about 1 hour or more. See preceding rule for Angel Cakes. * A good angel cake may be made by this method with: 1¼ cups sugar, 1 cup egg whites

Rule for mixing with an electric mixer: Beat egg whites and salt in the large bowl at high speed until frothy, about 1 minute. Add cream of tartar. Beat 3 minutes; add lemon juice or water. Continue beating at high speed until whites will stand in peaks, about 3 to 4 minutes. Turn mixer to low speed; add sugar gradually and flavoring. Beat about t ½ minute longer. Sift flour twice and fold in by hand.