Angel Food Cake Supreme

Preheat oven to 375°. Have egg whites at room temperature.
1) Measure and sift together 3 times:
1 c Softasilk cake flour ⅞c (¾ c plus 2 Tbsp) sugar
2) Measure into large mixing bowl:
1½ c egg whites (about 12-13 eggs)
1½ tsp cream of tartar ¼ tsp salt
1½ tsp vanilla 1½ tsp almond extract
3) Beat with wire whip until foamy throughout. Add gradually (2 Tbsp at a time) ¾ c sugar. Beat about 10 seconds after each addition. Continue beating with wire whip after the last addition until meringue is firm and holds stiff straight peaks when wire ship is gently lifted out of meringue. (This requires considerable beating.)
4) Place flour-sugar mixture in sifter and sift about 3 Tbsp over entire surface of meringue. Fold gently with wire whip or rubber spatula until flour-sugar mixture disappears, using about 8 to 10 complete folding strokes and turning the bowl a quarter of turn with each stroke.

Repeat this process until all the flour and sugar mixture is folded in. Then scrape down sides of bowl with rubber scraper and fold 8 to 10 more strokes until mixture is completely blended. Mixture will be very thick. Push the batter carefully, into ungreased tube pan. (10x4inches) Lift the last portion lightly from bowl into pan being careful not to stir it. Cut carefully through the batter going around the tube 5 or 6 times with knife or steel spatula to break large air bubbles. Be sure to even up batter so it is level and touches sides of pan. Bake 30 to 35 minutes at 375° or until top springs back with lightly touched. Deep cracks in top are typical of this cake. Immediately turn pan upside down. Let cake hang in pan until cold. To remove cake, loosen from sides of tube with spatula close against pan. Turn pan over and hit edge sharply on table to loosen.



Variations:
**Substitute almond flavoring for lemon flavoring.
**Fold in ½ c well drained chopped maraschino cherries at the end
**Fold in ½ cup chocolate chips or grated chocolate
**For Chocolate Angel Food decrease flour by about 2 Tbsp and add ¼ c cocoa in Step 1.