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1
1
⁄4 cups all-purpose
flour
1
1
⁄2 cups sugar, divided
1
1
⁄2 cups egg whites
(about 12 to 15 egg
whites)
1
1
⁄2 teaspoons cream of
tartar
1
⁄4 teaspoon salt
1
1
⁄2 teaspoons vanilla or
1
⁄2 teaspoon almond
extract
Mix flour and
1
⁄2 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 2
1
⁄2 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" 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 protein, 27 g
carb, 0 g fat, 0 mg chol, 79 mg sodium.
Angel Food Cake