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Angel Food Cake
1
1
⁄4 cups (300 mL)
all-purpose flour
1
1
⁄2 cups (375 mL) sugar,
divided
1
1
⁄2 cups (375 mL) egg
whites (about 12 to
15 egg whites)
1
1
⁄2 teaspoons (7 mL)
cream of tartar
1
⁄4 teaspoon (1 mL) salt
1
1
⁄2 teaspoons (7 mL)
vanilla or
1
⁄2 teaspoon
(2 mL) almond
extract
Mix flour and
1
⁄2 cup (125 mL) 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 2
1
⁄2 minutes, or until whites are
almost stiff but not dry. Turn to Speed 2. Gradually
add remaining 1 cup (250 mL) sugar and mix about
1 minute. Stop and scrape bowl.
Remove bowl from mixer. Spoon flour-sugar mix-
ture, one-fourth at a time, over egg whites. Fold in
gently with spatula, just until blended.
Pour batter into ungreased 10-inch (25-cm) tube
pan. With knife, gently cut through batter to
remove large air bubbles. Bake at 375°F (190°) 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.