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My Tasty Angel Food Cake

Hi!  I recently wanted to try making an Angel Food Cake from scratch.  I
found this recipe in Betty Crocker's Cookbook.  My family loved it--much
better than the boxed-brands because it had more substance, you got more
yummy flavor.  Hope you enjoy it as much!  

I didn't have cake flour on hand, so I just used regular all-purpose flour.
 Seemed to work fine!  Also, my experimented with my sugars a little so my
recipe is slightly different from Betty's.  I added more vanilla than what
I've listed, because I like to use vanilla!  Here's mine:

Angel Food Cake

1 c. all-purpose flour
1 c. confectioner's sugar
12 egg whites (1 1/2 cups)
1 1/2 tsp. cream of tarter
1/4 tsp. salt 
1 c. granulated sugar
1 1/2 tsp. vanilla

Heat oven to 375 degrees.  Stire together flour and first amount of sugar;
set aside.

In large mixer bowl, beat egg whites, cream of tartar, and salt until
foamy.  Add second amount of sugar, 2 tablespoons at a time, beating on
high speed until meringue holds stiff peaks.  Gently fold in flavoring. 
Sprinkle flour-sugar mixture, 1/4 c. at a time, over meringue, folding in
gently just until flour-sugar mixture disappears.  Push batter into
ungreased tube pan.  Gently cut through batter.

Bake 30-35 mins. or until top springs back when lightly touched.  Invert
pan on funnel; let hang until cake is completely cool.

**Because I was serving this to my family and they like lotsa flavor, etc.,
I went ahead and made a glaze for this as well.  I made a glaze out of
sugar, vanilla, honey and water.  I don't really know the amounts, I just
added liquid until it was glaze-like.  

Chelsea O'Brien