Angel Food Cake

We didn't want to throw out the 12 egg whites that were seperated from the 12 egg yolks for the ice cream, so we made angel food cake.

Recipe for 12-Egg-White Angel Food Cake (taken from recipeland.com)
1 1/4 cups cake flour* sifted
1 3/4 cup sugar
1/2 teaspoon salt
12 large egg whites (room temperature)
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional; we used it)

In bowl sift together flour, 3/4 cup sugar and salt.

Re-sift 3 times. Set aside.

Beat egg whites until foamy.

Add cream of tartar and continue to beat until soft peaks form.

Gradually beat in remaining 1 cup sugar, 2 tablespoons at a time, until mixture holds stiff peaks.

Fold in vanilla and almond extracts. Add 1/4 flour mixture at a time, folding gently with rubber spatula.

Gently spoon batter into ungreased 10-inch angel food cake pan.

Cut through center of batter 2 or 3 times with spatula to remove air bubbles.

Bake at 350* 40-45 minutes or until top springs back when touched with finger and wood pick inserted near center comes out clean.

Invert pan over bottle or inverted funnel and let stand until thoroughly cool. (The new pans have little legs, so there is no need to use bottle.)

When cool, loosen sides and center with metal spatula & turn out onto platter.

Makes 10-12 servings.

*To make your own cake flour, put 2 tablespoons of corn starch into 1 cup and fill rest with flour. For the 1/4 cup add 1 1/2 teaspoons corn starch and fill rest with flour.