Angel Food Cake with Passion Fruit Coulis

1 cup cake flour
1 1/2 cups plus 1 tbsp sugar (superfine is best- may alternately use a food processor to grind)
13 egg whites at room temperature
1/2 tsp salt
1 tsp cream of tartar
1 tsp almond extract
1/2 tsp vanilla extract

Preheat oven to 300 degrees.

Sift flour 3 times. Sift again with 3/4 cup plus 1 tbsp sugar.

In a mixer beat whites until frothy. Add salt & cream of tartar. Beat until barely holds soft peaks.

Beat in remaining sugar a little at a time until it holds stiff peaks.

Fold in extracts.

Sift 1/4 flour mixture over whites and gently but thoroughly fold it in. Sift and fold in remaining flour in the same manner, 1/4 at a time.

Spoon or pour batter into clean, ungreased tube pan. Rap it on counter to eliminate gaps/bubbles.

Bake for 1 hour 15 minutes & cake springs back when touched. Invert pan over a bottle to cool. Cool completely before inserting sharp knife around edges of pan to loosen. Rap bottom firmly on counter & invert to plate. Serve with passion fruit coulis.

Passion Fruit Coulis:
5 whole passion fruit, halved, pulp & juice scooped out or 1 cup unsweetened passion fruit juice
1 cup sugar

In small saucepan, add both ingredients. Bring to a boil. Lower heat to medium. cook until thickened, 5-10 minues. remove from heat If using pulp, strain through a fine sieve. Serve with cake.