Angel Food Cake
7_ cups aft-purpose
flour
1_ cups sugan divided
1_ cups egg whites
(about 72 to 15 egg
whites)
1_ teaspoons cream of
tartar
teaspoon salt
1_ teaspoons w]nilla or
7/zteaspoon almond
extf__)ct
Mix flour and _/_cup sugar in small bowl.
Set aside.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Gradually turn to Speed 6 and
whip 30 to 60 seconds, or until egg whites are
frothy.
Add cream of tartar, salt, and vanilla, Turn to
Speed 8 and whip 2 to 21/_minutes, or until whites
are almost stiff but not dry, Turn to Speed 2,
Gradually add remaining 1 cup sugar and mix about
1 minute. Stop and scrape bowl.
Remove bowl from mixer. Spoon flour-sugar
mixture, one-fourth at a time, over egg whites, Fold
in gently with spatula,just until blended,
Pour batter into ungreased 10-inch tube pan, With
knife, gently cut through batter to remove large air
bubbles. Bake at 375°F for 35 minutes, or until
crust is golden brown and cracks are very dry.
Immediately invert cake onto funnel or soft drink
bottle. Cool completely. Remove from pan.
Yield: 16 servings.
Per serving: About 124 cal, 4 g pro, 27 g carb,
0 g fat, 0 mg chol, 79 mg sod.
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