Raspberry angel food cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Egg whites | |
| 1¼ | teaspoon | Cream of tartar |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Almond extract |
| ½ | cup | Sugar |
| 1 | cup | Cake flour |
| 2 | cups | Fresh raspberries |
Directions
In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed. Pour into an ungreased 10-in. tube pan. Bake at 325 degrees for 40-45 minutes or until lightly browned and entire top appears dry.
Immediately invert cake pan; cool completely, about 1 hour. Yield: 16 servings.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #686 by NGavlak@... on Jul 22, 1997