Angel Food Cake Supreme

1 cup sifted cake flour

1 ¼ cup sifted confectioners’ sugar

1 ½ cups egg whites (about 12 large)

1 ½ teaspoons cream of tartar

¼ teaspoon salt

1 ½ teaspoons vanilla

¼ teaspoon almond extract

1 cup granulated sugar

Preheat the oven to 375 degrees. Have an ungreased 10-inch tube pan ready. Sift flour with confectioners’ sugar 3 times. Beat egg whites with the cream of tartar, salt, vanilla and almond extract till stiff enough to hold up in soft peaks, but still moist and glossy. Beat in the granulated sugar, 2 tablespoons at a time; continue to beat until the meringue holds stiff peaks.

Sift about ¼ of the flour mixture over the whites; fold in lightly. Fold in the remaining flour by fourths. Pour into tube pan and bake about 30 minutes, or until done. Invert pan immediately to cool completely.

Source: Better Homes and Gardens New Cook Book, Meredith Publishing, 1965