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Angel Food Cake
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1 cup cake flour
1-1/2 cups sugar, divided
1-1/4 cups egg whites (about 9)
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
Combine cake flour and 1/2 cup sugar; set aside. In a mixing bowl, beat egg
whites, cream of tartar, extracts and salt on high speed until foamy. Gradually
add remaining sugar, 2 tablespoons at a time, beating until stiff peaks form.
Gently fold in reserved flour mixture, about 1/3 cup at a time. Gently pour
into an ungreased 10-in. tube pan. Carefully run a knife through batter to remove
air pockets. Bake at 350° for 35-40 minutes or until cake springs back when
lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run
a knife around edge and center tube to loosen; remove cake to a wire rack to cool
completely.
Yield: 12-16 servings.
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Printed from tasteofhome.com Jul 20, 2008Copyright Reiman Media Group, Inc © 2008 |