Angel Food Cake

In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add granulated sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar is dissolved.) Beat in flavorings.

Sift together flour, confectioners’ sugar and salt twice. Sift about 1/2 cup of the flour mixture over egg whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time.

Pour into ungreased 10-by-4-inch tube pan. Gently cut through batter with metal spatula.

Bake in preheated 375 degrees F oven until top springs back when touched lightly with finger, 30 to 40 minutes. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours.

With narrow spatula or knife, loosen cake from pan. Gently shake onto serving plate.

Top with fruit or frost.