I'm on a boat

I hate that song

Angel food cake, from a recipe that's older than I am!

I wish it would have been taller, but I don't have my angel food cake pan here. I had to use a straight-edged tube pan which I think inhibited the cake's ability to climb (Or I may have over-beaten/under-beaten-over-folded ). It's still moist though, and very fluffy. Everything a store-bought angel food cake should be but isn't. If you like angel food cake from the store, try this. I really think it's much better!

Angel Food Cake via Fanny Farmer Eleventh Edition, 1965

• 8 egg whites
  
• 1/4 tsp salt
  
• 1 tsp cream of tartar
  
• 1/2 tsp almond extract
  
• 1 tsp vanilla
  
• 1 1/4 cup granulated sugar
  
• 1 cup cake flour
  






Sift the flour and sugar together four times and set aside.



Beat the egg whites and salt until foamy. Add the cream of tartar and beat until soft peaks form. Briefly beat in the flavoring, then sift the flour/sugar mixture over the beaten egg whites. Fold together until no streaks remain and spoon into your SPOTLESSLY clean (don't grease!!) pan. Bake 50 minutes, turn off oven and let sit inside for ten minutes. Invert onto a glass or wine bottle to cool. Don't rush the cooling process or your cake will collapse!