Angel Food Cake

Preheat oven to 325°.

Sift flour and powdered sugar together 3 times; set aside to be used later.

Place egg whites, cream of tartar, salt and extracts in large mixing bowl; beat until foamy. Gradually add sugar, 2 tablespoons at a time, beating well after each addition.

Continue beating until egg whites are very stiff and hold peaks when lifted up.

Sift flour and sugar mixture over egg whites.

Gently fold flour mixture into egg whites until flour mixture disappears.

After last portion has been folded in, make 8 to 10 additional foldover strokes.

Use rubber scraper to push batter gently from bowl into ungreased 10-inch tube pan.

Cut through batter to break air bubbles.

Bake at 325° for 60 to 70 minutes.

When done, turn pan upside down on rack to cool.