12 large egg whites, room temperature (all traces of yolk removed)
1½ t cream of tartar
¼ t salt
¾ c sugar, granulated
1½ t vanilla extract
½ t almond extract
Directions
Preheat oven to 375°F. Sift cake flour and ¾ c sugar into a medium mixing bowl; set aside.
In a separate mixing bowl, beat egg whites, cream of tartar, and salt until it forms soft peaks. Add remaining ¾ c sugar slowly and then beat on high until stiff peaks form.
Add flour mixture and both extracts slowly on low speed, stopping as soon as batter is incorporated. Do not over-mix. Using a rubber spatula, fold mixture in the sides and bottoms of bowl to fully incorporate.
Pour batter into ungreased angel food cake pan. Gently shake to even out batter.
Bake 25-30 min. or until the top springs back with a gentle touch and top is golden in color.
Invert pan upside down to cool completely. Flip pan over with cake once again. Run a thin knife around pan sides to separate. (Depending on type of pan used, gently cut bottom away from pan.)
