12 Eggs Angel Food Cake Recipe, Old Fashioned Southern Baking

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My mama loved to make Angel Food Cakes! She also loved Sponge Cakes and I have a recipe for that too on my channel. This Angel Food cake is easy and light as a feather! and Daddy loved to eat them plain! She didn't put in the Almond Extract like I do, so don't put it in if you are used to it tasting like Vanilla! Y'all Remember to hit that like button so you will continue seeing our news feed!
Check our healthy recipes https://swarmstech.groovepages.com/cookingandrecipes.

1 1/2 CUP CONVECTIONERS’ SUGAR
1 CUP PLAIN FLOUR
1 1/2 CUP EGG WHITES
1 1/2 TSP. CREAM OF TARTER
1 TSP. ALMOND EXTRACT
1 TSP. VANILLA EXTRACT 1/4 TSP. SALT
1 CUP GRANULATED SUGAR
Sift powdered (confectioners’) sugar and flour in a separate bowl. In a stand mixer combine egg whites, cream of tartar, extracts, salt. Beat on highest speed while gradually adding granulated sugar. Beat until stiff peaks form. In large mixing bowl place 1/3 stiff whites with 1/3 of sifted IWith large rubber spatula or spoon Gently fold flour into whites until no flour (powder) is left in bowl. Repeat layering until all Ingredients: are in bowl. When batter looks consistent, place in an ungreased tube cake pan. Bake at 375 for 40 minutes or until cake springs back when touching top. - Take cake out of oven. Flip upside down to cool on cooling rack. If tube pan has feet, invert it on counter to cool. When completely cool, take a flat knife or icing spatula and run between edge of cake and pan to loosen cake. Next loosen bottom and center tube the same way. Top with Strawberry topping and whip cream!

Hello and I am just thrilled that you joined us today! My name is Tammy, and I want to teach you how to cook like my mama. She was an amazing cook and baker and all of us kids can cook up some good food.
After many years of being complimented on my food, I decided to make some videos to teach my own children how to cook. I am a cancer survivor and wanted them to have a way to learn even if my life was cut short.
So Collard Valley Cooks began in the summer of 2017. Many of my older videos show just what an armature I was at making video content. However, after much encouragement from my viewers I created three cookbooks and have come a long way.
Today, our videos are in HD with more quality sound, and not only that I have learned so many tips from viewers just like YOU!
I really believe I am an even better cook thanks to you all and appreciate your encouragement. Being a YouTuber takes lots of patience, time, determination, thick skin and so much more, but the true joy comes from the stories from my viewers. Many of you mean so much to us.