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Three-Egg Angel Cake

1 cup sugar 1 1/3 cups flour 1/2 teaspoon cream of tartar 3 teaspoons Royal Baking Powder 1/3 teaspoon salt 2/3 cup scalded milk 1 teaspoon almond or vanilla extract whites of 3 eggs METHOD I Mix and sift first five ingredients four times. Add milk very slowly, while still hot, beating continually; add vanilla; mix well and fold in whites of eggs beaten until light. Turn into ungreased angel cake tin and bake in very slow oven about 45 minutes. Remove from oven; invert pan and allow to stand until cold. Cover top and sides with either white or chocolate icing. METHOD II Boil sugar with cold milk until thick and pour very slowly over whites of eggs which have been beaten light with a wire whip. Fold in flour, cream of tartar, salt and baking powder which have been sifted together four or five times. With whip beat mixture with long strokes until very light; add flavoring; put into ungreased angel cake tin in cold oven, turn on heat and bake at very low temperature for 25 minutes. Raise temperature slightly and bake 30 minutes longer or until thoroughly baked. Remove from oven, invert pan and allow to stand until cold. Cover the top and sides with either white or chocolate icing.