Angel Food Cake

We are having another dinner party and wanted to keep the menu light and fun.  My darling husband requested my Strawberry Spinach salad.  I really wanted beef and found some great skirt steak at the grocery store.  We needed something light to go with that.  Since the temperatures are in the mid 80's this week, we wanted it cool.  With strawberries already in the salad, strawberry shortcake was out.  We decided on trifle with blue berries.  We were not quite up for the classic trifle, so I gave my husband the choice of Angel food cake with a lemon custard or Bishops cake ( lemon pound cake) with whipped cream.  He chose the Angel Food.  I have no idea when I made one last time, so to the internet, I go.  I found a great article on the origination of Angel Food cake.

CAKE FOOD of the ANGELS

INGREDIENTS
8 oz Egg Whites
8 oz Sugar
4 oz Cake Flour
1 T Cream of Tartar
1/4 t Almond Extract

DIRECTIONS
1) . Preheat oven to 350 and put rack at lowest setting
2) . Let egg whites come to room temperature, 15-30 minutes
3) . Sift flour and cream of tartar together 7 times as this will mix, aerate, and get rid of any lumps
4) . Beat egg whites, on high) until they are a dry stiff foam.  The original recipe says until they will support and egg.  I use the standard of holding your bowl upside down without anything moving.
5) . Slowly add sugar to egg whites, 2 T at a time
6) . Add Almond extract to egg whites
7) . Fold flour mixture into egg whites in several additions
8) . Gently spoon batter into ungreased tube pan and immediately bake for 20-30 minutes, until the top is lightly browned
9) . When you pull it from the oven immediately turn it upside down to cool for 1 hour
10)  .Use knife to cut away from sides and remove from pan.
11) . Serve as desired.

NOTES:
1) . Please do not attempt this without an electric mixer.
2) . When making this please, remember that the slightest bit of fat will wreck havoc with your egg whites stiffening, especially egg yolk.  Freshly wash everything with dish soap and when you separate the eggs, scoop out any yolk that may have fallen in, immediately!
3) .The pan must be ungreased so the cake can climb it.
4) .You want it upside down to cool so that it does not compress on itself.