| Angel Food Cake Deluxe | Cakes & Cookies |
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1 2/3 cups egg whites(about 12 medium eggs)
1 cup plus 2 tbsp. sifted cake flour 3/4 cup sifted gran. sugar 1/2 tsp. salt 1 1/2 tsp. cream of tartar 1 cup sifted gran. sugar |
1 tsp. vanilla extract
3/4 tsp. almond extract ABOUT 1HOUR AHEAD: Set out egg whites You can also make a smaller cake using 1 1/4 cups egg whites, 1/2 cup gran.sugar instead of 3/4 cup 1/4 tsp. salt,1 1/4 tsp. cr. of tar. 1/4 tsp almond extract. |
AT BAKING TIME: Heat oven to 350F-375F. Sift flour with 3/4 cup sugar 5 times. In large mixer bowl,beat egg whites and salt with electric mixer at high speed until foamy; add cream of tartar;beat until whites are stiff and stand in peaks(about 2 1/2 min.);rapidly sprinkle in,while beating, 1 cup sugar; beat only until sugar is blended( about 1 min.);scrape bowl toward beaters, then up and over,with rubber spatula.Add extracts.Turn mixer to low speed; sprinkle in sifted flour evenly and quickly, beating just to blend(about 1 1/2 min.); or sift in flour one quarter at a time; lightly folding after each addition with 15 fold-over strokes of rubber spatula, turning bowl slowly after each stroke.After folding in all the flour, give batter 15 extra strokes. Gently push batter into ungreased 4" x 10" tube pan.With metal spatula, cut complete square through batter without removing spatula. Bake35 min., or until done. Immediately invert pan; leave until cold; then insert spatula directly against pan; then pull it out. Repeat around edges and around the tube. Then invert pan on rack; lift off pan (if stubborn, loosen again).