This lovely angel food cake recipe is very simple to make and makes for a perfect dessert for special occasions. We make a similar one at the shop that is very popular – our creamy Coconut Cloud Cupcakes. Serve with fresh or thawed frozen fruit of your choice and real whipped cream

• 12 egg whites (1 ½ cups)
• 1 ½ C. sifted powdered sugar
• 1 C. of sifted cake flour
• 1 ½ tsp. cream of tartar
• ¼ tsp. salt
• 1 C. sugar
• 1 ½ tsp. vanilla
• ½ tsp. almond extract

Whisk together the powdered sugar and cake flour and set aside. In a large bowl beat room-temperature egg whites, cream of tartar and salt until foamy. Gradually add regular sugar –2 tablespoons at a time, beating on high speed until stiff peaks form. Quickly beat in vanilla and almond extract. Sprinkle flour-sugar mixture, ¼ cup at a time, over beaten egg whites. Folding gently just till flour-sugar disappears. Spoon batter into a lightly oiled 10 inch tube pan. Gently cut through batter with a large knife to remove air packets.
 

Bake at 375 oven for 35-40 minutes or until top springs back when lightly touched. Turn pan upside down on plate. Cool completely. Loosen the sides of the pan with a knife and remove from pan.