Angel Food Cake

1 1/2 cups Egg Whites
1 teaspoon Cream of Tartar
1/2 teaspoon Vanilla
1/2 teaspoon Almond Extract
1 1/4 cup Flour
1 3/4 cup Sugar
1/4 teaspoon Salt

Notes before you begin:

1. Make sure all utensils are grease free - any grease can cause your cake to fall.
2. Any yoke in the egg white will cause your cake to fall. Use a funnel! The whites slip right out and the yokes are kept in the funnel. Just be sure to separate over a separate bowl so that if a yoke does slip through, it won't spoil the whole bunch.
3. Use a tube pan with a removable bottom
4. Do not preheat the oven!

Beat egg whites to a good thick foam, then add the cream of tartar, whipped them to soft peaks, then add the extracts, then whipped just enough to incorporate them. Batter should be pour-able. 

Mix flour, sugar, and salt together.

mix the flour mixture in, gently fold it in with a spatula, or else you'll pop the tiny bubbles and it will deflate.

Spray tube pan with Pam. Pour cake batter into pan.

Place cake in cold oven. Turn oven to 325. Cook for about 1 hour or until cake is golden brown.

Invert cake, and allow to cool in the pan. When thoroughly cooled, remove from pan.