Swans Down Angel Food Cake
|Cake flour||1 1⁄2 Cup (24 tbs), sifted|
|Sugar||1 1⁄2 Cup (24 tbs), sifted|
|Egg whites||1 1⁄4 Cup (20 tbs) (At Room Temperature)|
|Cream of tartar||1 1⁄4 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
Sift flour and 1/2 cup of the sugar together.
Combine egg whites, salt, cream of tartar, and flavorings in large bowl.
Beat with flat wire whip, sturdy egg beater, or at high speed of electric mixer until soft peaks form.
Add remaining 1 cup of sugar gradually, 4 tablespoons at a time, beating well after each addition.
When beating by hand, beat 25 strokes after each addition.
Sift in flour mixture in four additions, folding in with 15 fold-over strokes each time and turning bowl frequently. (Do not stir or beat.) After last addition, use 10 to 20 extra folding strokes.
Pour batter into ungreased 9 or 10-inch tube pan.
Bake in moderate oven (375Â°F.) 35 to 40 minutes for 9-inch cake and 30 to 35 minutes for 10-inch cake, or until cake springs back when pressed lightly.
Cool cake in pan, upside down 1 to 2 hours.
Then loosen from sides and center tube with knife and gently pull out cake.