Angel Food Cake II

Recipe View 5 mins Preheat oven to 375°F (190°C). (5 minutes)

Recipe View 10 mins Wash an angel food tube pan in hot, soapy water to ensure it is completely grease-free. Let dry completely. (10 minutes)

Recipe View 15 mins Sift together the cake flour and ¾ cup confectioners' sugar three times. Set aside. (15 minutes)

Recipe View 3 mins In a mixing bowl, beat egg whites and salt on high speed until foamy. (3 minutes)

Recipe View 2 mins Add cream of tartar, 1 teaspoon vanilla, and almond extract; beat until soft peaks form. The peaks should be soft enough to bend over slightly at the tips. (2 minutes)

Recipe View 5 mins Gradually add 1 cup white sugar, continuing to beat until stiff peaks form. (5 minutes)

Recipe View 10 mins Sift about ¼ of the flour mixture over the egg whites, and using a flat spatula, quickly but gently fold into the egg whites. Repeat, using ¼ of the flour mixture each time. (10 minutes)

Recipe View 2 mins Pour batter into the clean tube pan. Gently cut through the batter with a knife to remove air pockets. (2 minutes)

Recipe View 35 mins Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. (35 minutes)

Recipe View 1 hrs Invert the pan onto a wire rack to cool for 1 hour. (60 minutes)

Recipe View 10 mins For the icing, beat together the 2 cups confectioners' sugar, softened butter, cream, and 1 teaspoon vanilla until smooth. Add more cream or confectioners' sugar as needed to reach desired consistency. (10 minutes)

Recipe View 10 mins Frost the cooled cake with the prepared icing. Decorate with dragees, if desired. (10 minutes)