Angel Food Cake

We currently have an ABUNDANCE of eggs...our hens are laying 28 or so a DAY...so...this is a good use for some of them!  And SO much better than any mix!!  Freezes well too!
Recipe from AllRecipes.com

Angel Food Cake

1 1/4 Cups Cake Flour (I only had all purpose so I used the substitution of removing 2 Tablespoons per cp of flour)
1 3/4 Cups Sugar
1/4 teaspoon salt
1 1/2 Cups Egg Whites
1 teaspoon Cream of Tartar
1 teaspoon vanilla extract
1 teaspoon almond extract (I left this out, we arent huge almond fans).

Sift flour, sugar, and salt, 4 or 5 times.  You want it really nice and fine and light.

Beat egg whites and cream of tartar until stiff peaks form.

Stir in vanilla.  Fold in dry ingredients.  You want to carefully fold these in because you do not want your egg whites to fall, you want to make sure they stay light and fluffy.

Carefully pour into a 10 inch tube pan.  Bake at 325 for about an hour until golden brown.  Dont preheat the oven.  Invert pan and cool completely.  Run knife along edges and bottom when removing the pan.  It will stick but its supposed to, you'll just have to "cut" it out.

Note: I had trouble getting my eggs stiff enough, the first time it was a total flop.  The second time was MUCH better but still fell a little bit.  But still good.