12-EGG-WHITE ANGEL FOOD CAKE
Categories: Cakes
Yield: 10 Servings
1 1/4 c Cake flour; sifted
1 3/4 c Sugar
1/2 ts Salt
12 Egg whites; room temperature
1 1/2 ts Cream of tartar
1 1/2 ts Vanilla extract
1/2 ts Almond extract; optional
In bowl sift together flour, 3/4 cup sugar and salt. Re-sift 3
times. Set aside. Beat egg whites until foamy. Add cream of tartar
and continue to beat until soft peaks form. Gradually beat in
remaining 1 cup sugar, 2 tablespoons at time, until mixture holds
stiff peaks. Fold in vanilla and almond extracts. Add 1/4 flour
mixture at time, folding in gently with rubber spatula. Gently spoon
batter into ungreased 10-inch angel food cake pan. Cut through
center of batter 2 or 3 times with spatula to remove large air
bubbles. Bake at 350 degrees 40 to 45 minutes or until top springs
back when touched with finger and wood pick inserted near center
comes out clean. Invert pan over bottle or inverted funnel and let
stand until thoroughly cool. When cool, loosen sides and center with
metal spatula and turn out onto platter. Makes 10 to 12
servings.
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