Yield: 1 servings
|1½ cup||Egg whites - (11 to 13 eggs, less if XL or jumbo)|
|1 teaspoon||Cream of tartar|
|1¼ cup||Cake flour - sifted|
|½ teaspoon||Almond extract|
1. BEAT egg whites until frothy; add cream of tartar; continue beating until whites peak but aren't dry. 2. ADD flavoring. SIFT flour, sugar and salt NINE (9) times. 3. FOLD in dry ingredients a little at a time. 4. POUR into UNGREASED tubular cake pan. 5. BAKE in slow oven (325F) for 1 hour. 6. REMOVE from oven; cool upside down (I hang my angel food cake upside down over the neck of a wine bottle to cool).
Makes one "party size" angel food cake.
Note sure where the recipe came from but this is the first angel food cake I ever made and it came out great! (Use the egg yolks to make a yellow cake at the same time so there is no waste.) From: Michelle Bass Date: 01 May 94
Submitted By GAIL SHIPP On 05-12-95