Classic Angel Food Cake

Classic Angel Food Cake

(I talked about this recipe here)

1 cup sifted cake flour
1 1/2 cups granulated sugar, divided
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 1/2 teaspoons lemon juice
1/2 teaspoon almond extract

Preheat oven to 325.
Combine cake flour and 3/4 sugar in a medium bowl, stirring with a whisk.
Place egg white in a separate bowl and beat with an electric mixer on high speed until foamy. Add cream of tartar and salt and beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, and beat just until stiff peaks form. Beat in vanilla, lemon juice, and almond extract.
Sift 1/4 cup of flour/sugar mixture over the egg mixture and carefully fold in. Repeat with the remaining flour/sugar mixture, 1/4 cup at a time.
Spoon the batter into an ungreased 10-inch tube pan, spreading evenly.
After all the batter has been spooned in, break up any air pockets in the batter by gently cutting through it with a knife.
Bake at 325 for 55 minutes, or until cake springs back when lightly touched.
Invert the pan (hanging it upside-down over a wine bottle works well) and leave the cake in the pan to cool completely.
When cool, loosen the cake from the sides of the pan with a spatula and invert the cake onto a plate.

makes 12 servings, 3 HUs per serving.
source: Cooking Light