Elizabeth’s Perfect Angel Food Cake

Note: You must use a big mixing bowl when making the cake. Preheat oven to 350F.

Beat eggs whites and salt on low until fluffy. Add cream of tartar and beat on high until stiff. Turn mixer to low and slowly add white sugar. Add vanilla and almond extract. Sift together cake flour and powdered sugar. Gently fold the dry ingredients into the batter mixture. DO NOT OVER MIX!

Pour the batter into an angel food cake pan (tube pan) and cut it with a knife to remove air bubbles. Bake at 350F for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the cake pan on a bottle until cool.

Be sure the cake is completely cooled before icing it. To remove cake from pan, run a knife along around the edges of the pan to loosen the cake before releasing onto a cake plate.

Icing:
Cook sugar, corn syrup and water over medium heat, in a medium sauce pan, to soft ball stage using a candy thermometer(236 to 238 degrees F).

In a separate bowl, beat together egg whites and vinegar, until stiff. Add the hot sugar mixture into the egg white mixture and continue to beat until the mixture is cooled and makes stiff peaks. Lastly, beat in vanilla. Ice cake and use an offset spatula or back of a spoon to create pretty peaks.