Angel food cake #6

Yield: 12 Servings

Measure Ingredient
1½ cup Powdered sugar; sifted
1 cup Unbleached flour; sifted
1½ cup Egg whites; whipped
1½ teaspoon Cream of tartar
2 teaspoons Vanilla
¼ teaspoon Salt
¼ cup Almond extract
1 cup Granulated sugar

From: matejka@... (Anita A. Matejka) Date: Fri, 19 Apr 1996 10:33:00 +0100 Recipe By: The Good Housekeeping Cookbook Preheat oven to 375. In a mixing bowl, combine powdered sugar and flour; set aside. In another mixing bowl, with mixer at high speed, beat egg whites, cream of tartar, vanilla, salt, and almond extract until well mixed. Beating at high speed, gradually sprinkle in granulated sugar, 2 tablespoons at a time; beat just until sugar is dissolved and egg whites stand in stiff peaks. Do not srcape sides of bowl during beating. With rubber spatula, fold in flour mixture, about ¼ at a time, just until flour disappears. Pour mixture in unprepared 10" tube pan. With metal spatula, cut through batter to break large air bubbles. Bake for 35 minutes.

Per serving: 179 Calories; 0g Fat (0% calories from fat); 4g Protein; 39g Carbohydrate; 0mg Cholesterol; 95mg Sodium NOTES : To freeze, place unfrosted cake in a freezer bag or airtight container. Seal, label, and freeze for up to 3 months. Thaw at room temperature about 3 hours.




From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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