Angel Food Cake

I made an angel food cake for Callie's birthday, but I'm not sure where I put the recipe (it wasn't this one), so today I made one for Scout's birthday (which is Saturday, but they leave tomorrow)...I got this recipe off of allrecipes.com.  It was very easy.  Make sure you use cake flour (Jamie saved the day on that one - as I pulled out my regular flour [even though I bought cake flour...ding dong])!

I lined the bottom of the pan with parchment (and yes, ungreased or the cake will fail - at least that's what I read).  It came out super easily as it was inverted.  Also, I had the egg whites at room temp.  It took about 10 extra large eggs.

Ingredients

• 1 1/4 cups cake flour
• 1 3/4 cups white sugar
• 1/4 teaspoon salt
• 1 1/2 cups egg whites

• 1 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Directions

1. Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
2. Sift together flour, sugar, and salt. Repeat five times.
3. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
4. Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
5. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.