Angel Food Cake

1 1/2 cups sifted sugar

1 cup sifted cake flour

1 teaspoon cream of tarter

1/4 teaspoon salt

12 egg whites, at room temperature

1 teaspoon vanilla

1/2 teaspoon almond extract

1 teaspoon lemon juice

1. Preheat oven 325 F. Sift 3/4 cup of sugar with the flour and set aside. Sprinkle cream of tartar and salt over egg whites; beat with a wire whisk until very soft peaks form (whites should flow, not run, when bowl is tipped).

2. Sift a little of the remaining sugar over whites and gently fold in, using a whisk; and fold in with the whisk; repeat until all sugar is mixed in. Sift a little sugar flour mixture over whites, and fold in with the whisk; repeat until all is incorporated (it may take as many as 10 additions). Fold in vanilla, almond extract and lemon juice.

3. Pour batter into an non greased 10″ tube pan and bake 1-1 hr and 15 minute until cake is lightly browned and has pulled from the sides of the pan.

4. Invert pan and cool cake thoroughly in pan; then loosen edges with a spatula and turn out. Leave plain or frost as desired.

Yields: 12 Servings

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