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Heavenly Angel Food Cake
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1-1/2 cups egg whites (about 12)
1-1/4 cups confectioners' sugar
1 cup all-purpose flour
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
Sift confectioners' sugar and flour together twice; set aside. Add the cream
of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks
form. Gradually add sugar, about 2 tablespoons at a time, beating on high until
stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture,
about 1/2 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut
through the batter with a knife to remove air pockets. Bake on the lowest oven
rack at 350° for 40-45 minutes or until lightly browned and entire top
appears dry. Immediately invert pan; cool completely, about 1 hour. Run a
knife around side and center tube of pan. Remove cake to a serving plate.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |