1 1/2 c. flour
2 c. egg whites, at room temperature
3 tsp. cream of tartar
1/4 to 1/2 tsp. salt
1 3/4 c. sugar
1 tsp. vanilla
1 tsp. almond

Whip egg whites and salt. Add cream of tartar. Whip until stiff. Fold in 1 cup of sugar. Add vanilla and almond. Sift flour once measured. Add to the flour the remaining 3/4 cup of sugar and sift 3 more times. Sifting is very important to this recipe. Fold flour and sugar into egg whites. Bake in an unpreheated oven at 350 degrees for 40-45 minutes. Do not grease the pan.

NOTE: If chocolate angel food cake is desired, add 1/2 cup cocoa to the flour, 2 tablespoons of vanilla and omit the almond.

TOPPING:

1 lg. can crushed pineapple
1 sm. box vanilla instant pudding
1 sm. jar maraschino cherries
1 lg. container Cool Whip

Mix together. Slice cake through the middle and frost. Put the cake back together and refrigerate for 1 hour before serving.