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Angel Food Cake
174 cups all-purpose
flour
172 cups sugar, divided
172 cups egg whites
(about 12 to 15 egg
whites)
172 teaspoons cream of
tartar
74 teaspoon salt
172 teaspoons vanilla or
teaspoon almond
extract
Mix flour and _Acup 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_Aminutes, 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.
* Wire Whip sold separatelyfor model K4SS,
30