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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-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.
Angel Food Cake