Tuesday, June 1, 2010

Heavenly Angel Food Cake

Heavenly Angel Food Cake

1 1/2 cups egg whites (about 12)
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside.

Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.

Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate.

Yield: 20 servings.

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