Coffee Angel Food Cake Recipe

Add 1/2 cup of the sugar to flour. Sift together 4 times. Add salt to egg whites and beat with flat wire whisk or rotary egg beater until foamy. Sprinkle cream of tartar over eggs and continue beating to soft-peak stage. Add the remaining cup of sugar by sprinkling 1/4 cup at a time over egg whites and blending carefully into, about 20 strokes each time. Fold in flavorings. Sift flour-sugar mixture over egg whites about 1/4 at a time and fold in lightly, about 10 strokes each time. Pour into UNgreased round 10" tube pan. Bake at 350 degrees for 35-45 minutes. Remove from oven and invert pan on cooling rack.
Ice with Butter Icing, adding 2 tablespoons of powdered coffee to the recipe. Whip until light and flulffy. Spread and sprinkle generously with slivered or chopped toasted almonds.