Angel Food Cake

Ingredients

1 2/3 cups egg whites, at room temperature
1/2 cup potato starch
1/2 cup corn starch
3/4 cup white sugar
1/2 tsp salt
1/2 tsp cream of tartar
1 tsp vanilla extract
1 tsp almond extract
1 cup sifted white sugar

Instructions

1 – Bring egg whites to room temperature.

2 – Sift together the potato starch, corn starch, and 3/4 cup white sugar; set aside.

3 – In large mixer bowl combine egg whites, salt, cream of tartar, vanilla and almond exracts.

4 – Beat on high speed until stiff and stands in peaks.

5 – This takes 1 1/2 to 2 minutes.

6 – Do not over beat!

7 – Sprinkle in rapidly on medium speed the remaining sifted 1 cup of sugar for about 1 minute.

8 – Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.

9 – Carefully pour (using a rubber spatula) cake batter into the ungreased 10 inch tube pan.

10 – Bake at 375 degrees for 35 minutes.

11 – Do not under bake as it will sink on you after baking.

12 – It is better to over bake this cake than under bake.

13 – The top can be well browned.

14 – Remove from oven and turn upside down on counter to cool.

15 – The recipe author places it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.

16 – This cake rises quite high.

17 – Let cool completely before using or freezing.