Source:

cakerecipe.com (Carol)

Serves/Makes:1 10" cake

Ingredients

• 1 cup (225 ml) sifted cake flour
• 3/4 cup (175 ml) confectioners' sugar
• 1-1/2 cups (350 ml) egg whites
• 1/4 tsp (1 ml) salt
• 1-1/2 tsp (7 ml) cream of tartar
• 1 tsp (5 ml) vanilla extract
• 1/4 tsp (1 ml) almond extract
• 1 cup (225 ml) white sugar
• Frosting:
• 2 cups (475 ml) confectioners' sugar
• 1/4 cup (60 ml) butter, softened
• 3 tbsp (45 ml) cream
• 1 tsp (5 ml) vanilla extract

Preparation

• Preheat oven to 375 degrees (200 C.).
• Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
• Let dry completely.
• Sift flour and 3/4 cup (175 ml) confectioners' sugar together three times; set aside.
• In mixing bowl, beat egg whites and salt on high speed until foamy.
• Add cream of tartar, 1 tsp (5 ml) vanilla, and almond flavoring; beat until soft peaks form.
• Peaks should be soft enough so they bend over slightly at the tips.
• Gradually add 1 cup (225 ml) white sugar, continuing to beat until stiff peaks form.
• Sift about 1/4 of the flour mixture over the egg whites, and using flat spatula, quickly but gently fold into egg whites.
• Repeat using 1/4 of the flour mixture each time.
• Pour batter into clean tube pan.
• Gently cut through batter with knife to remove air pockets.
• Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean.
• Invert pan onto a wire rack to cool for 1 hour.
• Beat 2 cups (475 ml) confectioners' sugar, butter, cream, and 1 tsp (5 ml) vanilla together until smooth.
• Add more cream or confectioners' sugar as needed.
• Frost the cooled cake.

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