Angel Food Cake
1 cup cake flour
3/4 cup sugar
2 TBS sugar
12 egg whites
1 1/2 tsp cream of tartar
1/4 tsp salt
3/4 cup sugar
1 1/2 tsp vanilla
1/2 tsp almond extract
16 servings
Heat oven to 375 degrees F.
Sift the cake flour and 3/4 cup plus 2 TBS
sugar; set aside.
Combine the extracts in a small bowl; set
aside.
Beat egg whites, cream of tartar and salt
until it forms peaks.
Add the 3/4 cup of sugar slowly, then beat
on high until stiff peaks form.
If you have a mixing guard for your mixer
bowl now would be a good time to attach it.
Beating on LOW, add flour mixture and
extracts slowly.
Make sure you fold in the sides and bottom
of your mixing bowl.
(You can fold in flour mixture by hand but
this way is faster.)
Spoon into an angel food cake pan.
Move a knife through batter to remove air
pockets.
Bake 30-35 minutes or until top springs
back when touched lightly with finger.
Invert pan onto a tin funnel to cool completely.
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