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Angel Food Cake

  • 12 egg whites
  • 1-1/2 tsp. cream of tartar
  • 1-1/2 cups sugar, divided
  • 1-1/2 tsp. vanilla
  • 1/2 tsp. almond extract
  • 1 cup sifted cake flour
  • 1/4 tsp. salt
  • fruit or frosting (optional)
In a large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 Tbsp. at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Beat in flavorings.

Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula.

Bake in preheated 375°F oven until top springs back when lightly touched with finger, about 30 to 40 minutes. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Top with fruit or frost, if desired.

Chocolate variation: Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup unsweetened cocoa. Prepare batter and bake as above.

Source:
American Egg Board


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