• Preheat oven to 375 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table. On a sheet of wax paper or a large bowl, sift together the cake flour and powdered sugar, three times. Set aside.

  Using 3 bowls, carefully separate the egg yolks from the egg whites, making sure not to get any yolk in the whites.
• In a large mixing bowl using a whisking attachment, beat the egg whites, cream of tartar, salt, and Princess Flavoring Emulsion on medium high until foamy.
• Add the granulated sugar, two tablespoons at a time, beating continually until stiff peaks form.
• Fold in by wooden spoon, the prepared cake flour mixture until well blended.
• Pour into an ungreased angel food cake pan and cut the batter with a butter knife to remove any air holes. Bake in preheated oven for 45-50 minutes until golden brown on top.
• Turn upside down on a bottle or on 3 cans to cool. (I like to use 3 of the same-sized soup cans for this.) When cool, slide a sharp knife along the outside and inner edges to dislodge the cake from the pan. Carefully turn over onto a flat plate.

  If desired, brush excess crumbs from the cake before frosting.

Prepare the 7-Minute Frosting:

• To make the frosting, using a wire whisk, beat the separated egg whites and cream of tarter until frothy.
• Gradually add the granulated sugar and continue beating until soft peaks form, about 2-3 minutes. Set aside.
• In a small saucepan, heat the light corn syrup on medium high heat and bring just to a boil, about 1 minute.
• Slowly stream the hot syrup into the egg whites (add to the side of bowl to avoid splashing.)
• Add vanilla extract and beat until mixture has cooled and is thick and glossy, about 4-5 minutes.
• Frost the cooled cake with this 7-minute Frosting. Serves 10-12.