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1
Preheat oven to 400u00b0F.
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2
Sift flour and 1 cup sugar together three times.
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3
Place 1 3/4 cups egg whites, salt, and cream of tartar into mixing bowl and beat at high speed until fairly stiff (not stiff peak).
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4
Slowly add 1/2 cup sugar, close to beater.
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5
Add almond extract and vanilla.
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6
Beat until quite stiff but not dry.
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7
Add sifted sugar-flour mixture by fourths.
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8
Mix on low speed 10 seconds after each of first three additions and 20 seconds after last addition.
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9
Scrape down sides constantly during this mixing.
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10
Pour batter into a 10-inch, ungreased tube pan.
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11
Bake approximately 30 minutes.
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12
Remove from oven and cool in inverted pan.
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13
Altitude Adjustments:
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14
7,500 ft: Increase flour to 1 cup plus 2 tablespoons Reduce the 1 cup of sugar to 3/4 cup plus 2 tablespoons.
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15
10,000 ft: Increase flour to 1 1/4 cups. Reduce the 1 cup of sugar to 3/4 cup. Increase the baking temperature to 425u00b0.
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16
Variations:
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17
Chocolate Angel Food Cake: Substitute 1/4 cup sifted cocoa for 1/4 cup cake flour in step 2 . Omit almond extract and increase vanilla to 1 1/2 teaspoons.
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18
Spice Angel Food Cake: Sift 1/2 tsp nutmeg, 1/4 tsp cloves, and 1 tsp cinnamon with the flour. Omit vanilla and almond extracts.
