Angel Food Cake

Allow egg whites to set at room temperature for 1 hour before mixing.

Preheat oven to 375°.

Sift 4 times onto a sheet of wax paper the cake flour and 3/4 cup sugar.

In large mixer bowl, combine egg whites, cream of tartar, salt, almond and coconut extract.

Beat on speed 12 or high until egg whites form soft peaks.

Do not overbeat.

Turn to speed 8 (medium) and rapidly sprinkle in remaining 1 cup of granulated sugar.

Scrape sides of bowl, as necessary.

Turn to speed 1 or low and gradually add sifted flour mixture.

When all sifted flour mixture has been added, stop mixer and using a rubber spatula, cut through batter several times, folding over and over.

Spoon batter into an ungreased 10 x 4-inch tube pan.

Push batter to edges of pan all around.

Bake for 30 to 35 minutes or until toothpick inserted into center of cake comes out clean.

Immediately invert on a funnel or bottle neck and allow to cool completely.

Then carefully run a clean spatula around edges of the pan.

Loosen around bottom and lift off.