Perfect Angel Food Cake

1 1/2 cups egg whites {10-12 large}, room temperature

1 1/2 cups superfine sugar, divided {Put sugar in a blender and blend for for 15-30 seconds}

1 cup cake flour, sifted

1 tsp. cream of tartar

1/4 tsp. salt

2 tsp. vanilla

1/2 tsp almond extract

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Preheat oven to 325 F.

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In a small bowl, whisk together 3/4 cup sugar and the cake flour.

Set aside.

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Beat egg whites until frothy, then add cream of tartar and salt.

Beat until fully incorporated then begin to add the remaining 3/4 cup of sugar, 1-2 tbsp. at a time, mixing in between each addition.

When sugar has been added, beat egg whites to soft peaks.

{You will know when you have soft peaks because the egg whites will look like soft waves and when you left the beaters, the peaks will drop , all at once, back into the batter. If your batter is falling in ribbons, it is not quite done. Don't be afraid to low the mixer and check a few times as you get close. You do not want to have stiff peaks.}

Once you have soft peaks, add the vanilla and almond extracts and beat for a few seconds to evenly distribute.

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Sift the flour/sugar mixture over the egg whites in 6-8 additions and gently fold each addition into the egg mixture. {*Take your time and do it gently so that you do not deflate the egg whites.*}

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Spoon batter into an ungreased 9 inch tube pan with a removable bottom.

Smooth the top of the batter with a spatula and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface.

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Bake for 50-60 minutes, until the top springs back when lightly pressed. {Time varies according to ovens so watch closely after 50 minutes.}

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Remove from oven and invert pan over a bottle.

Allow to cool completely.

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Gently run a thin knife around the sides, then around the bottom, of the pan to release the cake when you are ready to serve it.