- 1 cup cake flour, sifted
- 1/2 cup sugar, sifted
- 1 1/2 cup egg whites (about a dozen)
- 1/4 teaspoon salt
- 1 1/4 teaspoon cream of tarter
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1 1/3 cup sugar, sifted
Combine cake flour and 1/2 cup sugar together -- sift 4 times and set aside.
Combine egg whites, salt, cream of tarter and flavorings in a mixing bowl. Beat until moist peaks are formed. Add 1 1/3 cups sifted sugar in 4 additions, beating after each.
Sift in flour mixture in 4 additions, folding in with a spatula.
Pour into angel food cake pan and bake at 375° F for 35 to 40 minutes. Place upside down to cool.
Variation: Chocolate Angel Food Cake
When sifting flour and sugar together, add 1/4 cup cocoa.
Tip: Cut the cake using a bread knife.
Summer Serving Suggestion:
Slice the cake horizontally into two layers. Spread softened strawberry ice cream between the layers and "frost" entire cake with Cool Whip. Place in freezer for at least one hour.
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