12 Egg whites (1 1/2 cups)
1 1/2 c Sifted powdered sugar
1 c Sifted cake flour
1 1/2 ts Cream of tartar
1/4 ts Salt
1 c Granulated sugar
1 1/2 ts Vanilla
1/2 ts Almond extract
From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING
Julie Herron of Salem, Ohio, uses her mother’s recipe for her angel
food cake. It won Julie a blue ribbon at Ohio’s Canfield Fair.
1. Allow egg whites to stand at room temperature for 30 minutes.
2. Sift together powdered sugar and flour; set aside.
3. In a large mixing bowl, beat whites, cream of tartar and salt till
foamy.
4. Gradually add granulated sugar, 2 tablespoons at a time, beating
on high speed till stiff peaks form.
5. Quickly beat in vanilla and almond extract. Sprinkle flour-sugar
mixture, 1/4 cup at a time, over beaten egg whites, folding in gently
just till flour-sugar mixture disappears.
6. Push batter into an ungreased 10-inch tube pan. Gently cut through
batter with a knife or spatula to remove large air pockets.
7. Bake in a 375-F oven for 35 to 40 minutes or till top springs back
when touched lightly with your finger. Invert cake in pan on a funnel
and let the cake hang till completely cool. Loosen the sides of the
cake with a narrow-bladed spatula or knife; remove cake from pan.
Makes 12 servings.
Note: For easy entertaining, serve fresh fruit and fruit sauce over
the cake.
Yields
12 servings