Angel Food Cake

Let eggs stand at room temperature an hour before using.

Use an ungreased 10-inch tube pan.

Start the oven for moderate heat. Sift flour once before measuring.

Measure and add 1/2 cup sugar. Sift together 4 times.

Combine egg whites, salt, cream of tartar and flavorings in large bowl.

Beat with flat wire whip until the whites form soft peaks, but are still moist and glossy.

Then add rest of sugar in 4 additions by sprinkling about 5 tablespoons at a time over whites and beating until sugar is blended, about 25 beating strokes each time.

Add flour and sugar mixture in 4 additions, sifting it over egg whites.

Fold in each addition with flat wire whip, turning bowl gradually.

Use 15 complete fold over strokes each time.

After last addition, use 10 to 20 additional fold-over strokes.

Pour batter into pan.

Bake in moderate oven (375°) for 35 to 40 minutes.

Remove from oven, invert pan on cake rack and let stand 1 hour, or until the cake is cool.

Then loosen from sides and around tube with a slender knife, gently drawing out cake.