Angel Food Cake

3/4 c all-purpose flour
3/4 c sugar
1 1/2 c (about 12) egg whites, room temperature
1 1/2 tsp cream of tartar
1/4 tsp salt
1 1/2 tsp vanilla
1/2 tsp almond extract
3/4 c sugar

1. Place oven rack at lowest position. Heat oven to 375 degrees. In a small bowl, combine flour and 3/4 c sugar.
2. In large bowl combine egg whites, cream of tartar, salt, vanilla, and almond extract; beat until mixture forms soft peaks. Gradually add 3/4 c sugar, beating at high speed until stiff peaks form. Spoon flour-sugar mixture 1/2 c at a time over beaten egg whites; gently fold in just until blended. Pour batter into an ungreased 10 inch tube pan. With knife, cut gently throught batter to remove air bubbles.
3. Bake at 375 degree on lowest oven rack for 30-40 minutes or until crust is golden brown and cracks are very dry. Immediately invert cake and let hang 1 hour or until cooled completely.
To remove cake from pan, run edge of knife around the outer edge and tube.

I like to top mine with strawberries or raspberries and whipped cream

Recipe from Pillsbury Cookbook