Angel Food Cake Recipe

1 Preheat oven to 375 degrees F (190 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
2 Place flour and 3/4 cup confectioners' sugar into sifter. Sift together three times. Use waxed paper for easy clean up.
3 In mixing bowl, beat egg whites and salt on high speed until frothy. Add cream of tartar, 1 teaspoon vanilla, and almond flavoring; beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Sprinkle 1 tablespoon white sugar at a time over egg whites, continuing to beat until stiff. Sift about 1/4 flour-sugar mixture over the egg whites, and using flat spatula fold into egg whites. Use from 10 to 15 fold over motions, just enough so dry ingredients are combined. Repeat using 1/4 flour-sugar mixture each time. Pour batter into ungreased 10 inch angel food tube pan. Gently cut through batter with knife to remove air pockets.
4 Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean. Invert pan to cool for 1 hour.
5 Beat 2 cups confectioners' sugar, butter or margarine, cream, and 1 teaspoon vanilla together until smooth. Add more liquid or confectioners' sugar as needed. Frost the cooled cake.