For our daughter's wedding, a friend made this lovely, airy cake from a recipe she's used for decades. Serve slices plain or dress them up with fresh fruit. —Marilyn Niemeyer, Doon, Iowa
- 1-1/4 cups egg whites (about 9)
- 1-1/2 cups sugar, divided
- 1 cup cake flour
- 1-1/4 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
- Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
- Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 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. Yield: 12-16 servings.
Originally published as Angel Food Cake in Down the Aisle Country-Style 2000, p52
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