23 Minute Angel Food Cake

23 Minute Angel Food Cake is from my Aunts collection and she will tell you that this recipe must be followed exactly and you will have a perfect Angel Food cake.  There are specific notes throughout the instructions, so you may want to give it a good read through first.

Ingredients:
1 ½ c. egg whites at room temp (This is approximately 1 doz. eggs)
1 t. cream of tartar
¼ t. salt
1 c. sifted granulated sugar
1 t. vanilla
1 t. almond extract
1 c. cake flour
1 c. powdered sugar

Instructions:
Preheat oven to 425º.  Place ungreased angel food pan in the oven while it is heating. The pre heating of the pan is very important to the success of your cake it causes the high rise you want.

Beat the eggs at slow speed until whites turn glossy and bubbly; add the cream of tartar and salt. Continue beating and sprinkle in a tablespoon of the sifted granulated sugar one at a time.
As you beat and add the sugar, the whites will begin to stand in peaks.  Before adding the last two tablespoons of sugar add the vanilla and almond extract.  Then continue to beat until the whites stand in glossy peaks.

Sift the cake flour and powered sugar together six times and start adding this mixture, two T. at a time, to the egg mixture beating constantly.  When all the powdered sugar and flour have been incorporated into the egg white mixture, spoon the mixture into the hot, preheated angel pan with a rubber spoon. 

Use the rubber spoon to gently smooth out the top of the cake.  Place the pan back in the 425º oven and bake for exactly 23 min.  Do not open the oven door during this period. At the end of the baking period, remove the cake from the oven and invert immediately.  If you do not have an angel food pan with legs for suspension invert the cake over a large soda bottle by sticking the neck of -the bottle in the center tube. Allow the cake to cool to room temp. Loosen the outer edge with a sharp knife and turn out on a suitable cake plate.