Classic Angel Food Cake

12 egg whites
1 1/2 cups sifted confectioners sugar
1 cup sifted cake flour(non self-rising)
1/4 tsp salt
1 1/2 tsp cream of tartar
1 cup granulated sugar
1 tsp almond, vanilla, or orange extract

Let egg whites stand in bowl of electric mixer at room temperature about 1 hour before making cake. Set oven rack in lower third of oven and preheat to 350°. Sift together confectioners sugar, flour, and salt onto sheet of wax paper using a triple sifter or a fine sieve.

Beat whites in mixer until frothy. Add cream of tartar and beat at medium speed until they form soft peaks. Add granulated sugar gradually, beating, and continuing beating just until whites are thickened and form soft, droopy peaks. Beat in extract.

Sprinkle one fourth of sifted dry ingredients over whites and fold in with rubber spatula gently, but thoroughly. Fold in remaining dry ingredients, one third at a time. Gently pour batter evenly into ungreased angel food cake pan. Bake until top is light golden, cake retracts a bit from pan and springs back when touched lightly, 40 to 45 minutes.

Invert pan and stand on feet until cooled completely. To remove, run tip of knife around outer edge of pan and invert.