Celebration Angel Food Cake

1. 1

   Sift flour with 3/4 cups sugar 4 times; set aside.

2. 2

   With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time.

3. 3

   Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture.

4. 4

   With a rubber spatula, gently fold almond extract and vanilla into the beaten egg whites.

5. 5

   Sprinkle about a quarter of the flour mixture evenly over the egg whites; fold in gently with a spatula, about 15 strokes. Repeat until all of the flour mixture and fold in the sprinkles with about 10 to 12 more strokes.

6. 6

   Preheat oven to 375u00b0F

7. 7

   Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan.

8. 8

   Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or knife to gently loosen cake from sides and center of the tube pan. Gently, grasping the center tube, lift cake out of pan. Use a narrow spatula or knife to loosen the cake from the bottom. Remove the cake from tube section and frost with a fluffy white frosting or serve with sweetened strawberries or other fruit.

* Per serving · 4 servings · Values may vary.