Angel Food Cake Recipe + White Mountain Frosting

My favorite cake of all time is a homemade angel food cake! It is not a simple cake to make, but is worth every bit of effort and you'll never go back to the boxed version again. Lucas makes this for me every year on my birthday. 

Deluxe Angel Food Cake 

1 C cake flour

1 1/2 C powdered sugar (sifted)

1 1/2 C egg whites (12)

• set eggs out and make sure they are room temp

1 1/2 tsp cream of tartar

1/4 tsp salt

1 C granulated sugar

1 1/2 tsp vanilla

1/2 tsp almond extract

Heat oven to 375 degrees.

Use a 10x4" ungreased tube pan.

Sift flour and powdered sugar together to blend.

Beat egg whites and cream of tartar in large mixer bowl on medium speed until foamy.

Beat in granulated sugar on high speed, 2 tablespoons at a time; continue beating until stiff and glossy.

Add salt, vanilla and almond extract with the last addition of sugar. Do not underbeat.

Sprinkle flour sugar mixture, ¼ cup at a time, over meringue, folding in just until flour-sugar mixture disappears.

Push batter into ungreased tube  pan, 10x4 inches. Cut gently through batter with metal spatula.

Bake until cracks feel dry and top springs back when touched lightly,  30 to 35 minutes, Invert pan on  funnel; let hang until cake is cold. 

Remove from pan.

White Mountain Frosting

1/2 C white sugar

1/4 C white corn syrup

2 T water

Combine in 1 qt. casserole. Cook on high in microwave 3 - 4 minutes. Soft ball 

stage.

2 egg whites

1 tsp vanilla

In a seperate bowl beat egg whites until a soft peak forms.

Pour hot mixture in a thin stream continuously beating. Add vanilla.

Beat until stiff peaks form.

 Frost cake.