Angel Food Cake

Place egg whites in large mixing bowl with salt and extracts. Sift cream of tartar over the top.

Beat until the whites have no air bubbles, but are still moist.

Add 1 1/4 cups only of the sifted sugar, 1 tablespoon at a time, beating until the dry sugar disappears.

When sugar is all in, mixture stands in soft peaks whose tips bend slightly.

Sift flour with remaining 1/4 cup of sugar and fold sugar flour mixture into meringue, 1 tablespoon at a time.

Mix only until no flour can be seen.

Turn mixture into a 10-inch ungreased tube pan.

Release air bubbles by zig-zagging spatula through mixture.