Mama'S Angel Food Cake
- 1 3/4 c. egg whites (12 to 14)
- 1 1/4 c. sifted cake flour
- 1 3/4 c. sugar
- 1/4 tsp. salt
- 1 1/2 tsp. cream of tartar
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- In a large bowl, let egg whites warm to room temperature (approximately 1 hour).
- Meanwhile, preheat oven to 375u0b0.
- Sift flour with 3/4 cup sugar; resift 3 more times and set aside.
- Beat egg whites with salt and cream of tartar at high speed until peaks form.
- Beat in remaining sugar, 1/4 cup at a time, beating well after each addition.
- Continue beating until soft peaks form.
- With rubber scraper or whisk, fold extracts into beaten egg whites. Sift flour mixture, 1/4 cup at a time, over egg whites.
- With wire whisk, fold each addition with 15 strokes, rotating bowl a quarter turn after each addition.
- Fold an additional 10 strokes.
- Flour mixture should be blended into egg whites.
- Gently push batter into ungreased 10-inch tube pan.
- With spatula or knife, cut through batter twice.
- Bake on lower oven rack for 35 to 40 minutes or until cake tester comes out clean.
- Allow cake to cool on rack.
egg whites, cake flour, sugar, salt, cream of tartar, vanilla extract, almond extract
Taken from www.cookbooks.com/Recipe-Details.aspx?id=957938 (may not work)