BAKING FORMULA FOR ANGEL FOOD CAKE:

1 cup sifted cake flour
1 cup egg whites
1/4 tsp. salt
1 tsp. cream of tartar
1 1/4 cups sifted granulated sugar
1/2 tsp. vanilla
1/2 tsp. almond extract

Sift flour three times. Set aside. Add salt to egg whites; beat with wire whip until foamy. Add cream of tartar. Beat egg whites stiff but not dry. Fold in sugar carefully (2 tablespoons at a time), and flavoring. Sift flour (small amounts at a time) over mixture; fold in carefully.

Bake in ungreased angel food pan. Begin at 275°F; after 30 minutes increase heat slightly to 325°F; bake 30 minutes longer. Cool. Then remove from pan.

Note: 7 1/2 x 3 1/2 inch angel food pan is best.

COCOA ANGEL FOOD:

Add 4 tablespoons cocoa to flour; reduce sugar to 1 cup. If desired, sprinkle cake with shredded coconut before baking. Also, if desired, cover with meringue topping (see below) after baking and brown in moderate (350°F) oven for 20 minutes.

MERINGUE TOPPING:

2 egg whites
1/4 tsp. salt
1/4 tsp. baking powder
1/4 cup confectioners' sugar

Beat egg whites with wire whip until they become foamy. Add salt and baking powder and beat until whites form a stiff lightness. Then begin to add confectioners' sugar, a small amount a a time, beating as you add. Continue beating until egg white stands high and stiff.