1 3/4 c. egg whites
1 1/4 c. sifted cake flour
sift before measuring
1 3/4 c. sugar
1/2 tsp. salt
1 1/2 tsp. cream of tartar
1 tsp. vanilla extract
1/2 tsp. almond extract

Separate eggs first so they warm to room temperature. Sift flour and 3/4 cup of sugar 3 - 5 times. Preheat oven to 375 with rack on bottom.
At medium speed, beat whites with salt and cream of tartar until frothy. Gradually, add 1 cup of sugar. Beat high until satiny and stiff peaks form when beater raised. Fold in flavorings. Fold in flour mixture 1/4 cup at a time.
Gently push batter into 10 inch tube pan. Cut through with knife to remove large air bubbles. Bake 35 minutes or until top springs back when lightly touched.
DO NOT OPEN oven before. Invert over neck of large bottle. Cool completely - 2 hours.
For Chocolate Angel Food, replace 1/4 c. flour with 1/4 c. cocoa and omit almond flavoring.
Frost with whip cream or butter icing.

2 different toppings for Angel Food Cake

4 - 5 egg yolk
1 c. sugar
1 c. cream
1 T. butter
Pinch of salt
1 tsp. vanilla extract

Cook ingredients over double boiler until slightly thick.
Add 1 tsp. vanilla.
Serve warm or cold spooned over individual pieces of cake.

Juice of 1 orange - rind if you like
Juice of 1/2 lemon - rind if you like
2/3 c. sugar
2 egg yolks

Beat yolks, add juice then sugar. Beat. Cook in double boiler until thick. Cool.
Add 1 cup cream, whipped.
Serve over individual pieces. Sprinkle with toasted slivered almonds.