1 cup self raising flour
1 1/2 cups caster sugar
12 egg whites
1 1/2 tspns cream of tartar
1/2 tspn vanilla essence
1/4 tspn almond essence
icing sugar to dust
fresh fruit to serve

Preheat the oven to moderate 180C (350F).  Have an ungreased angel food tin ready.  Sift the
flour and 3/4 cup sugar together 4 times.  Beat the egg whites with the cream of tartar and 1/4
tspn salt until stiff peaks form.  Beat in the remaining sugar, 1 TBSPN at a time.  Fold in the vanilla
essence and almond essence.  Sift a quarter of the flour mixture onto the egg white and, using a
spatula, gradually fold in.  Repeat with the remaining flour.

Spoon into the angel food tin and bake for 35-40 minutes, or until puffed and golden and a skewer
inserted in the centre comes out clean.  Invert the tin onto a rack and leave to cool.  Gently shake
to remove the cake.  Dust with icing sugar and serve with fruit.
Little Leakers
Angel Food Cake