1 1/4 c. sugar
1 c. cake flour
1/2 tsp. salt
1 c. egg whites (10-12)
1 tsp. cream of tartar
1 tsp. vanilla
1/2 tsp. almond flavoring

For Chocolate Angel Cake: Substitute 3/4 cup cake flour and 1/4 cup cocoa for 1 cup cake flour. Sift flour, cocoa and 1/4 cup sugar 4 times.

Sift 1/4 cup sugar with flour 4 times. Add salt to egg whites, beat until foamy, sift cream of tartar over top and beat until whites pile up in moist glossy peaks. Fold in 1 cup sugar about 2 tablespoons at a time. Add flavorings.

Sift flour a little at a time over egg white mixture, folding it in only until no flour is visible. Bake in ungreased tube pan in 325 degree oven 1 hour. Invert pan to cool.