Angel Food Cake Supreme
- 1 c. sifted Softasilk cake flour
- 7/8 c. (3/4 c. plus 2 Tbsp.) sugar
- 1 1/2 c. egg whites (about 12 whites)
- 1 1/2 tsp. cream of tartar
- 1/4 tsp. salt
- 1 1/2 tsp. vanilla
- 1/2 tsp. almond extract
- 3/4 c. sugar
- Preheat oven to 375u0b0 (quick moderate).
- Have egg whites at room temperature.
- Sift an ample amount of Softasilk cake flour onto a square of paper.
- Measure and sift together 3 times, cake flour and 7/8 cup sugar.
- Measure into large bowl, remaining ingredients except sugar.
- Beat with wire whip until foamy throughout.
- Add gradually, 2 tablespoons at a time, 3/4 cup sugar.
- Beat about 10 seconds after each addition.
- Continue beating after the last addition until meringue is firm and holds stiff straight peaks when wire whip is gently lifted out of meringue (this requires considerable beating).
- Place flour-sugar mixture in sifter and sift about 3 tablespoons over the entire surface of meringue.
- Fold gently with wire whip or rubber scraper until flour-sugar mixture disappears using about 8 to 10 complete folding strokes and turning the bowl a quarter of a turn with each stroke.
- Repeat this folding process until all of the flour and sugar is folded in.
- Then scrape down the sides of the bowl with rubber scraper and fold 8 to 10 more strokes or until mixture is completely blended.
- This mixture will be very thick.
softasilk cake, sugar, egg whites, cream of tartar, salt, vanilla, almond extract, sugar
Taken from www.cookbooks.com/Recipe-Details.aspx?id=983153 (may not work)