RUTH'S ANGEL FOOD CAKE

SERVES 10-12

If you love baking but have never made an angel food cake, you really must try it. Just be certain to have a large enough mixing bowl for beating the egg whites. Plan ahead so you can use the yolks within several days in another preparation. I will admit that it is fairly simple to purchase a good-quality angel food cake from a reputable bakery but, as always, nothing is quite as good as homemade. By the way, the boxed angel food cake mixes require as much work as one from scratch, so I would not bother to go that direction. This recipe comes from a friend of my mother's.

INGREDIENTS

1 cup granulated sugar

1 cup all purpose flour

1-1/2 cups confectioner's sugar

1-1/2 cups egg whites (12 large eggs), room temperature

1 teaspoon salt

1-1/2 teaspoons cream of tarter

1 teaspoon vanilla

1/2 teaspoon almond extract

Preheat oven to 350° F. Grease the bottom only of a 10-inch tube pan. Sift the granulated sugar and set aside. Sift together the flour and confectioner's sugar about 5 times. Set aside. Combine the egg whites, salt and cream of tarter in large bowl. Beat with an electric mixer, or whisk if you are really ambitious, until well blended. Continue beating and gradually add granulated sugar, beating until mixture stands in peaks but is not dry. Add the vanilla and almonds extracts to the egg mixture and beat just until incorporated. Fold in the sifted flour and confectioner's sugar. Pour into prepared pan. Bake 40-45 minutes or until top springs back to touch. Invert pan and set on neck of a bottle to cool completely. Frost with Chocolate Whipped Cream Frosting or your favorite angel food cake topping or fruit.

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