Angel Food Cake with 7-Minute Icing

For the cake:

Preheat oven to 350F and move oven rack to lowest position.

Sift together the powdered sugar and cake flour.

In a large bowl, put together the egg whites, cream of tartar and both extracts. Beat with an electric mixer on medium speed until soft peaks form. Then, slowly add in the granulated sugar a couple of tablespoons at a time. Continue to beat until stiff peaks form.

Next, sift in the flour/powdered sugar mixture 3/4 cup at a time, folding gently each time until completely mixed.

Pour cake batter into an ungreased 10-inch cake pan. Gently take a butter knife through the batter to get rid of any air pockets.

Bake for 40-45 minutes, or until top is springy and just beginning to crack. Do not overcook. Invert the pan either on the neck of a bottle or on a raised wire rack, making sure air can get under it. Let it cool thoroughly before icing.

For the icing:

Make simple syrup by boiling the sugar, corn syrup, and 1/4 cup water. Cook for a few minutes, until the sugar is dissolved. If it isn’t dissolving, add more water. Remove from heat.

While the syrup is cooking, beat egg whites on medium speed until soft peaks form. Then, reduce speed a bit and continue to beat while slowly pouring the syrup into the egg whites. Add vanilla. Beat for about 7 minutes until the icing is shiny and thick.

If it isn’t thick enough, feel free to add a little more sugar.