Angel Food Cake

So I am WAY behind on posts, but tonight I'm posting a few more! A few days ago I made an angel food cake. I had a ton of egg whites left over from when I made the ice cream for Christmas, so what better to use them for than an angel food cake?
If you don't know what an angel food cake is, it's a white cake baked in a tube pan, and since it only has egg whites, no yolks or butter or oil, it's fat free! It's also super light and fluffy because you beat the egg whites. I had never made an angel food cake from scratch before, but it turned out beautifully. It was gone within 24 hours.

Angel food cake is great on its own, but I've also had it with chocolate sauce or fruit. The recipe I used called for using an almond glaze, but I left it plain. It was still fantastic.

Angel Food Cake

Ingredients

1 1/2 cups egg whites (about 12)

1 1/2 t cream of tartar

1/4 t salt

1 1/2 t vanilla

1/2 t almond extract

1 1/2 cups sugar

3/4 cup flour

Instructions

1. Place the egg whites, cream of tartar, salt, vanilla, and almond extract in a large bowl and beat with an electric mixer on high speed for 3-4 minutes, or until soft peaks form (when the beaters are lifted out of the egg whites, they form peaks that fold over when the beaters pull away.)
2. Add the sugar a little at a time and beat until stiff peaks form.
3. Gently fold the flour into the egg whites, 1/4 cup at a time, until just blended. Pour the batter into an ungreased tube pan. Cut through the batter with a knife to remove any air bubbles.
4. Bake for 40-50 minutes at 375 degrees or until golden brown. Remove the pan from the oven and invert onto the neck of a bottle to cool completely. (I didn't have a bottle that worked, so I turned it upside down on a cooling rack. It worked just fine)
5. Once the cake is cooled, run a knife around the edge of the pan to loosen it, then remove it from the pan.
6. Eat.

Source: Teens Cook Dessert