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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
* Wire Whip sold separately for model K4SS.