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Fluffy Angel Cake

Beating the egg whites makes this cake deliciously light and fluffy.

Ingredients:

1 cup sifted flour
1 ½ cups sugar
1 ½ cups egg whites
¼ teaspoon salt
1 teaspoon cream of tartar
¾ teaspoon almond extract
¾ teaspoon vanilla extract

Instructions:

Preheat the oven to 350F (180C, Gas Mark 4).

Sift the flour twice into a large bowl. Place the sugar in a separate bowl.

Beat the egg whites using an electric mixer until light and fluffy. Add the cream of tartar and beat until stiff peaks form. Fold in the sugar in, a tablespoon at a time, folding as you add. Do not over-mix.

When the sugar is all added start adding the flour, ¼ cupful at a time. Fold in the vanilla and almond extracts and gently transfer to a lightly greased baking pan. Bake for approximately 40 minutes or until golden and baked through.

Turn upside down on a wire rack but do not remove baking pan until cooled through.

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